CORN FRITTER LOAF

SERVES 4-6. PREP 15 MINS. COOK 1 HR 25 MINS INGREDIENTS

• 1¼ cup (185g) self-raising flour

• 1 cup (170g) instant polenta

• ½ tsp baking powder

• 2 tbsp honey

• ½ cup (120g) sour cream, plus extra to serve

• 1 cup (250ml) buttermilk

• 2 eggs, lightly beaten

• 110g unsalted butter, melted, cooled

• 3 corn cobs, kernels removed

• 2 long green shallots, thinly sliced

• ¼ cup coriander, finely chopped, plus extra to serve

• ¼ cup (20g) finely grated parmesan

• ½ tsp coriander seeds, crushed

• Chilli sauce and sliced avocado, to serve

METHOD

1 Preheat the oven to 180C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, with 2cm overhanging on each side.

2 Whisk together the flour, 1 tsp salt, polenta and baking powder in a large bowl. In a separate bowl, whisk together the honey, sour cream, buttermilk and eggs and then slowly whisk in the melted butter.

3 Pour wet ingredients into the dry ingredients and mix until just combined (you want to still see a few lumps of flour). Reserve ⅓ cup corn kernels and add the remaining corn, shallots and coriander, and fold to just combine. Pour the batter into the prepared pan and smooth the top with a butter knife.

4 Mix the ⅓ cup corn, parmesan and coriander seeds together and press on top of the batter.

5 Bake for 1 hour 25 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool for 10 minutes in the pan, before transferring to a wire rack to cool completely.

6 Spread slices with extra sour cream and chilli sauce and top with avocado and extra coriander to serve.

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