Cheddar and camel-milk cornbread

Makes 1 loaf

Preparation time: 15 minutes Cooking time: 45 minutes

Ingredients

90g butter, melted and cooled, plus extra for greasing

4 spring onions, finely sliced 150g Cheddar cheese, grated 200g canned sweetcorn 220g cornmeal

80g self-raising flour 1tbsp caster sugar 400ml camel milk

2 eggs, beaten Labneh, to serve (optional) Sumac, to serve (optional)

Method

Preheat the oven to 1800C, gas mark 4. Grease and line a loaf tin with baking paper.

Set a saucepan with 1 tablespoon butter over medium heat. Add the spring onions and cook for 4 to 6 minutes, until softened. Leave to cool.

Put the cheese, sweetcorn, cornmeal, self-raising flour, sugar and spring onions in a large bowl. Season and mix everything together.

Whisk together the remaining melted butter, camel milk and eggs. Gradually pour the liquid into the bowl containing all the dry ingredients, mixing until combined. Transfer the mixture to the prepared tin and bake for about 35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Serve sliced and spread with labneh and a sprinkle of sumac.