Corn and pineapple bread in cans

Fairlady
0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

250.00 ml polenta — (or maize meal)
250.00 ml flour
15.00 ml Baking powder
15.00 ml sugar
3.00 eggs — beaten
30.00 ml yoghurt — plain
65.00 ml fresh chillies — 573
220.00 g pineapple — tinned rings, chopped
410.00 g sweetcorn — tinned, drained
1.00 red pepper — diced
1.00 green pepper — diced
3.00 spring onions — diced
125.00 ml mozzarella cheese — grated
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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.



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