Ingredients

• 250ml maize meal
• 30 ml cornflour (Maizena)
• 15 ml sugar
• 10 ml gluten-free baking powder
• 2.5 ml salt
• 1 x 410 g can cream-style sweetcorn
• 125 ml milk
• 3 large eggs
• 15 ml melted butter or vegetable oil (any favourite)
• 1 tbsp Ina Parmans Garlic and Herb Spice
• ½ tsp Pepper
• 1 cup grated Mature Cheddar

Directions

• 1. Pre-heat the oven to 180 °C.
• 2. Line a medium size loaf tin (+ 22 x 12 x 6 cm) with baking paper and grease with melted butter or cooking spray. Or use a 22 cm ring pan and grease generously with butter.
• 3. Place the dry ingredients in a mixing bowl and mix evenly. Add the sweetcorn, milk, eggs and butter or oil and stir only until evenly combined.
• 4. Spoon into the prepared tin or ring pan. Bake the ring about 20 minutes or the loaf for about 25 to 30 minutes or until light golden brown and firm and a cake tester comes out clean if inserted.
• 5. Allow to cool at least 10 minutes before removing carefully. Allow to cool before slicing to serve.
• 6. Store refrigerated and toast lightly if preferred when required.

Notes

• Optional ingredients
• 10 ml chopped parsley
• 15 ml chopped onion or spring onion
• 30 ml finely grated tasty cheese (Parmesan or any favourite)
• 60 ml chopped cooked bacon
• • Oat bran is considered acceptable as gluten free by most who are gluten
• intolerant. For coeliacs or if you suspect that you are intolerant of oatmeal, use
• additional maize meal or polenta.
• • The loaf is good as is but adding optional ingredients adds interesting flavours and
• variations.
• • The loaf may be sliced and frozen and toasted from frozen when required.
• Use tinfoil on bottom of pan

Photos