Cheesy Sweetcorn Loaf
This simple & versatile cheesy sweetcorn loaf recipe is a must-try – perfect for breakfast, lunchboxes, and snacks. Chances are, you already have all the ingredients in your kitchen, making it easy to whip up in no time.
- Suitable For Freezing
- 10 mins.
- 40 mins.
Ingredients
2 x 198g Green Giant sweetcorn, drained.
175g self-rising flour
4 spring onions, chopped.
50g cheddar, grated.
50g parmesan, grated.
2 tablespoons basil, chopped.
1 egg, beaten.
200g yoghurt
75mls sunflower oil
175g self-rising flour
4 spring onions, chopped.
50g cheddar, grated.
50g parmesan, grated.
2 tablespoons basil, chopped.
1 egg, beaten.
200g yoghurt
75mls sunflower oil
Method
- Pre heat the oven to 180 Fan. Line a 900g loaf tin with baking paper.
- Put one can of drained corn into a processor and whiz until smooth.
- Measure the remaining ingredients into a bowl. Add the pureed sweetcorn and a pinch of salt. Mix together with a wooden spoon until well mixed. Spoon into the tin and leave the surface.
- Bake in the oven for 40-45 minutes until well risen and lightly golden.
- Leave to cool for 20 minutes before slicing into thick slices.
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