Corn loaf

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0 serving Cooking: 1 hr 15 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

1.00 onion — medium, finely chopped
60.00 ml butter
5.00 ml dried mixed herbs
30.00 ml fresh parsley — chopped
500.00 ml sweetcorn
250.00 ml carrots — grated
250.00 ml cheddar cheese — grated
3.00 eggs — extra-large
175.00 ml yoghurt — plain
625.00 ml flour — cake
10.00 ml Baking powder
5.00 ml salt
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Method:

Preheat the oven to 200 ºC and spray a 7 x 21 cm loaf tin with a non-stick spray or butter lightly. Sauté the onion in melted butter until soft and fragrant. Add the herbs and cool. Mix the parsley, sweetcorn kernels, carrots and grated cheese with the sautéed onion. Beat the eggs and yoghurt together. Sift the cake flour, baking powder and salt together twice and sift over the vegetable mixture. Stir and add the yoghurt mixture. Mix well and turn the dough into the prepared tin. Bake for about 1 1/4 hours until done (cover the loaf with aluminium foil if it turns too dark) and cool in the tin. Turn out carefully and leave to cool completely. Slice with an electric knife if serving hot.
Makes 1 medium-sized loaf.



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