CORN BREAD

This bread is just perfect any time of the day or night. I love to grill it quickly on the barbecue to add a little smokiness.

Makes 1 loaf

Ingredients

1 cup fresh or frozen corn kernels

1 ½ cups plain flour

1 ½ cups fine polenta

125 g tasty cheese, grated

2 tsp baking powder

½ tsp baking soda

1 lime, zest only

1 tsp salt

1 ¼ cups buttermilk

2 eggs

60g butter, melted

Method

Preheat the oven 180C

Prepare an 8 x 23 cm loaf tin by lightly greasing the sides and lining it with baking paper

Begin by cooking the kernels of corn in boiling salted water until tender (5 minutes), drain, set aside to cool.

Combine flour, polenta, cheese, baking powder, baking soda, salt and lime zest and mix to combine.

Lightly whisk together the buttermilk, eggs and butter together.

Add the wet ingredients to the dry and stir to combine. Do not overmix.

Pour into the prepared loaf tin and bake until golden and firm when pressed (45-50 minutes).  Cool in loaf tin for 10 minutes, then turn out and cool on wire rack.

This bread will keep for 3 days if kept wrapped in plastic wrap.