A cheesy take on a local classic. Delicious served with swathes of melty butter and extra sprinkles of mozzarella.
Ingredients
Dry Ingredients
500 g cake flour
1x 410 g tin whole kernel sweet corn, drained
100 g Ladismith Mozzarella, grated
2 Tbsp (30 ml) chopped chives
1 Tbsp (15 ml) baking powder
1 Tbsp (15 ml) mustard powder
1 ½ tsp (7,5 ml) salt
Wet Ingredients
1 ½ C (375 ml) buttermilk
2 eggs, whisked
50 g Spreado Butter Spread, melted
Preheat the oven to 180 °C and line a 24×13 cm loaf tin with baking paper.
Method
- Dry Ingredients, Add all of the ingredients for the dry mix into a large bowl and whisk well to combine.
- Wet Ingredients, Add all of the ingredients for the wet mix into a bowl and mix well to combine.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until no dry flour remains.
- Scoop the batter into the loaf tin and smooth out the top. Brush with a little buttermilk and then place into the oven. Bake for 55 minutes to 1 hour or until a toothpick comes out clean. If desired, grill the top just before you remove it from the oven. When it is out of the oven, brush the top with melted Spreado Butter Spread.
- Allow to cool for at least 20 minutes, then remove from the tin, slice and serve with Spreado Butter Spread and extra grated Ladismith cheese.
