Monday, 22 November 2010

Sweetcorn loaf (1 colour)

I think this loaf would go well with many things and could be eaten at pretty much any time of day. It's best eaten warm, but can be reheated and you can even fry slices if you like.
Frozen sweetcorn - 450 g
Butter - 2 tbsp, melted
Plain Flour - 2 tbsp
Baking powder - 2 tsp
Salt - 1 tsp
Sugar - 2 tbsp
Eggs - 3
Butter / margarine for greasing the tin

1) Grease the loaf tin and preheat the oven to 190°C.
2) Put the sweetcorn in a pyrex bowl and pour over enough boiling water to cover. Stir and drain after a few seconds, once the sweetcorn has defrosted.
3) Place the sweetcorn in a blender and blend to a coarse puree. Add all the other ingredients to the blender and blend until well mixed.
4) Pour the mixture into the tin and cover with foil. Place in a roasting tin filled with water so that the water reaches half-way up the loaf tin. Cook for 1-2 hours until the top looks like the crust of a loaf of bread and a skewer comes out clean. Serves 4.


  1. I wonder if there is a better test than the skewer test? When I do my nutloaf I use a skewer to test it but often the skewer comes out clean but the loaf is not yet cooked.

  2. I had the same problem with the cranberry cake. Other than checking if it 'looks done' and doesn't wobble too much I've no idea what else to try.