Corn and pineapple bread in cans


Ingredients 13
Servings 0
Time

Ingredients

  • 250
    ml
    polenta or maize meal
  • 250
    ml
    flour
  • 15
    ml
    baking powder
  • 15
    ml
    sugar
  • 3
    eggs, beaten
  • 30
    ml
    plain yoghurt
  • 65
    ml
    olive oil
  • 220
    g
    pineapple rings, drained and chopped
  • 410
    g
    whole kernel corn, drained
  • 1
    red pepper, diced
  • 1
    green pepper, diced
  • 3
    spring onions, diced
  • 125
    ml
    mozzarella cheese, grated
 

Method

 
Preheat the oven to 180 ºC. Mix all the ingredients together except the cheese. Grease 8 x 225 g clean pilchard cans or a square ovenproof dish. Fill with mixture until three quarters full. Sprinkle with cheese. Bake for 20 minutes or until a skewer comes out clean. Makes 8 cans, or 24 small squares.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.