Baby marrow corn loaf
PREP TIME 15 minutes | COOK TIME 2 hours | MAKES 1
Low Sugar, Vegetarian
INGREDIENTS
- 1 baby marrow (120g)
- 2 cups self-raising flour
- 1 tsp salt
- 1 cup polenta
- ¾ cup grated cheddar cheese
- 1 fresh red chilli, seeded and finely chopped
- 420g can corn kernels, drained, rinsed
- 310g can creamed corn
- ½ cup buttermilk
- 3 eggs
- 40g butter, melted
METHOD
PREHEAT the oven to 180°C. Oil a 14cm x 23cm loaf tin and line the base and sides with baking paper.
COARSELY grate baby marrow and place in a sieve; push out excess water and drain well.
SIFT flour and salt into a bowl. Stir in polenta, ½ cup of the cheese and the chilli. In a separate bowl, combine zucchini, corn kernels, creamed corn, buttermilk, eggs and butter. Add to the flour mixture and stir until combined. Spread mixture into the prepared tin; sprinkle with remaining cheddar.
BAKE loaf for 2 hours (cover tin with foil if it starts to over-brown). Leave in tin for 5 minutes before turning out on a wire rack to cool.
TIP: You will need to use traditional polenta (cornmeal) for this recipe, not the instant variety.
Baby marrow corn loaf
Ingredients
- 1 baby marrow (120g)
- 2 cups self-raising flour
- 1 tsp salt
- 1 cup polenta
- ¾ cup grated cheddar cheese
- 1 fresh red chilli, seeded and finely chopped
- 420g can corn kernels, drained, rinsed
- 310g can creamed corn
- ½ cup buttermilk
- 3 eggs
- 40g butter, melted
Instructions
Preheat the oven to 180°C. Oil a 14cm x 23cm loaf tin and line the base and sides with baking paper.
Coarsely grate baby marrow and place in a sieve; push out excess water and drain well.
Sift flour and salt into a bowl. Stir in polenta, ½ cup of the cheese and the chilli. In a separate bowl, combine zucchini, corn kernels, creamed corn, buttermilk, eggs and butter. Add to the flour mixture and stir until combined. Spread mixture into the prepared tin; sprinkle with remaining cheddar.
Bake loaf for 2 hours (cover tin with foil if it starts to over-brown). Leave in tin for 5 minutes before turning out on a wire rack to cool.
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ALSO SEE: Gluten-free seed loaf
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
