Indulge in the delectable flavours of our Savoury Corn Fritter Loaf, which is a breeze to prepare! With its blend of capsicum, tasty cheese, and corn kernels, this loaf is a delightful twist on the classic corn fritters. Baked to perfection, this creation exudes savory goodness in every bite.
Ingreadient:
- 1 ½ cups self-raising flour
- 1 cup (150g) instant polenta
- ½ teaspoon baking powder
- 1 tablespoon caster sugar
- 1 cup buttermilk
- 2 x 125g cans creamed corn
- 2 eggs
- 200g Western Star Chef’s Choice butter, melted, cooled
- 1/2 green or red capsicum, finely chopped
- 1 cup grated tasty cheese
- 420g can corn kernels, drained
- 1 tablespoon finely chopped parsley
- Western Star Spreadable
Direction:
- Preheat oven to 180C fan forced. Grease and line the base and sides of a 24cm x 13cm x 7cm loaf pan with baking paper, allowing paper to overhang sides.
- Sift flour and baking powder into a large bowl. Stir in polenta and sugar. Whisk together buttermilk, creamed corn and eggs. Whisk in ½ cup of the melted butter. Pour over flour mixture and stir until combined. Stir in capsicum, ¾ cup cheese and ½ cup corn. Season with salt and pepper.
- Spread into prepared pan. Smooth top. Tap pan on bench to settle mixture. Combine remaining corn kernels and remaining cheese and sprinkle evenly on top. Flatten with your hand. Bake for 1 hour and 10 minutes or until a skewer comes out clean when inserted in the centre.
- Stand in pan for 30 minutes before removing to a wire rack to cool. To serve, place on a board and brush with combined remaining melted butter and chopped parsley. Serve cut into slices spread with butter.
