| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Food networ, Food8 | 4 | servings | |
INGREDIENTS
| 2 | Eggs | |
| 5 | Green chillies; seeded and chopped | |
| 125 | ml | Sour cream; (4fl oz) |
| A good pinch of salt | ||
| 250 | g | Mature cheddar; grated (8 1/2oz) |
| 4 | tb | Oil; (60ml) |
| 1 | 400 gram can creamed corn; (whizz in a food | |
| ; processor, to | ||
| ; cream, if | ||
| ; necessary) (14oz) | ||
| 155 | g | Polenta; (5oz) |
| 1 | tb | Baking powder; (15ml) |
| Soft butter for baking |
INSTRUCTIONS
Preheat the oven to 180°C/350°F/gas mark 4. Butter a 22cm (8 1/2 inch) diameter square tin, or similar capacity tin. Line with greaseproof parchment paper. In a large bowl, beat eggs and oil until blended. Add chillies, creamed corn, sour cream, polenta, salt and baking powder and 2 cups of the cheese. Stir thoroughly until blended. Pour into the prepared tin, and sprinkle remaining cheese on top. Bake for 60 minutes. Serve warm. This bread freezes well. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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