Savoury Corn Fritter Loaf
Method
- Preheat oven to 180°C fan forced. Grease and line the base and sides of a 24cm x 13cm x 7cm loaf pan with baking paper, allowing paper to overhang sides.
- Sift flour and baking powder into a large bowl. Stir in polenta and caster sugar. Whisk together buttermilk, creamed corn and eggs. Whisk in ½ cup of the melted butter. Pour over flour mixture and stir until combined. Stir in capsicum, ¾ cup cheese and ½ cup corn. Season with salt and pepper.
- Spread into prepared pan. Smooth top. Tap pan on bench to settle mixture. Combine remaining corn kernels and remaining cheese and sprinkle evenly on top. Flatten with your hand. Bake for 1 hour and 10 minutes or until a skewer comes out clean when inserted in the centre.
- Stand in pan for 30 minutes before removing to a wire rack to cool.
- To serve, place on a board and brush with combined remaining melted butter and chopped parsley. Serve cut into slices spread with butter.
More Tips
- Loaf will keep in the fridge for 1 week.
- Cut thick slices and grill in a sandwich press for a delicious crunchy corn fritter, great for breakfast or as a side dish. Serve with butter and tomato chutney.
- You can measure 250g creamed corn from a larger can and use remaining for another use such as muffins or a dip.
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.