Sweetcorn bread

Tamara West

Where do you find an abundance of vegetables and fruit in winter? In the tin, says Warren Elwin.

Ingredients

¼ cup	Flour
1 tsp	Baking powder
1 ¼ cups	Cornmeal, fine ground
½ tsp	Salt
2 tsp	Sugar
2	Eggs
1 cup	Buttermilk
1 can	Creamed corn, approx 410g (Main)
60 g	Black olives
40 g	Pickled jalapeno chillies
1 handful	Cheddar cheese, grated

Directions

1. Preheat oven to 220C.
2. Sift flour with baking powder into a mixing bowl. Add cornmeal, salt and sugar.
3. In a separate bowl, beat eggs with buttermilk. Add sweetcorn, olives and jalapeno peppers. Mix all together.
4. Add the wet to the dry ingredients and incorporate to a batter without over mixing.
5. Pour into a loaf tin, top with lots of grated cheddar cheese and bake for 35-40 minutes until firm and a skewer inserted into the middle comes out clean.