| 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.
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