Enjoy the delicious flavors of our savory Corn Fritter Loaf, which is simple to prepare! With its mix of capsicums, delightful cheese, and corn kernels, this bread is a lovely alternative to the standard corn fritters. When baked to perfection, the creation has a sweet, smoky deliciousness in each bite.
1 ½ cups self-raising flour
1 cup (150g) instant polenta
½ teaspoon baking powder
One tablespoon of caster sugar
1 cup buttermilk
2 x 125g cans creamed corn
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
One tablespoon finely chopped parsley
Western Star Spreadable
- Preheat oven to 180C forced. Line the sides and base of a 24cm by 13cm by 7cm loaf pan using baking parchment and allow the paper to hang over the sides.
- Mix flour and baking powder into the bowl of a large size. Add sugar and polenta to the mix. Mix buttermilk eggs, creamed corn, and buttermilk. Whisk in 1/2 cup of the butter that is melting. Pour the mixture over the flour and mix until well combined. Mix in capsicum, 3 cups of cheese, along with 1/2 cup of corn. Sprinkle with salt and pepper.
- Spread the mixture into the pan. Smooth the top. Tap the pan with a bench to help settle the mix. Combine the remaining corn kernels, as well as the remaining cheese, and sprinkle it evenly over the top. Make it flat with your hands. Bake for 30 minutes or till a wooden skewer emerges clear when it is inserted into the center.
- Place in the pan for 30 minutes prior to transferring to the rack on a wire to cool. For serving, place on the board and then brush with the remaining butter that has been melted, as well as chopped parsley. Slices of bread are served and brushed with butter.