Name: Mielie bread with sundried tomatoes
Yield: serving
Cuisine: Bake
Ingredients: 4 cup flour self-raising; 1.5 tsp salt; 1 Tbs fresh rosemary finely chopped; 1 tsp fresh thyme finely chopped; 100 g mature cheddar cheese grated; 2 eggs large; 1 cup milk full cream; 2 Tbs sun-dried tomatoes redserve oil; 420 g sweetcorn tinned; 80 g sun-dried tomatoes in oil, drained and roughly chopped; 1.5 Tbs butter melted; 1 tsp sea salt Maldon; sweetener

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Ingredients (13)

4 cup	flour — self-raising
1.5 tsp	salt
1 Tbs	fresh rosemary — finely chopped
1 tsp	fresh thyme — finely chopped
100 g	mature cheddar cheese — grated
2	eggs — large
1 cup	milk — full cream
2 Tbs	sun-dried tomatoes — redserve oil
420 g	sweetcorn — tinned
80 g	sun-dried tomatoes — in oil, drained and roughly chopped
1.5 Tbs	butter — melted
1 tsp	sea salt — Maldon
	sweetener

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Method:

Preheat oven to 180°C.

Grease a large loaf tin (or 2 smaller ones) and line the base(s) with baking paper cut to size.

Sift the flour, sweetener and salt together and mix well. Stir in the rosemary, thyme and cheese.

Combine the eggs, milk and oil in a jug. Add to the dry mix with the creamed corn and sundried tomatoes and stir gently until just combined.

Pour the bread mix into your prepared loaf tin(s) and use a spatula to smooth the top. Paint the top of the loaf with melted butter and sprinkle with Maldon salt if using.

Bake the bread for 40-60 minutes or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan. Serve warm with lashings of butter.

Recipe reprinted with permission of Cupcakes & Cous Cous. To see more recipes, click here.