Corn fritter loaf

Name: Savoury loaf recipe: corn fritter
Yield: 1
Ingredients: 185g self-raising flour; 170g polenta; 1/2 tsp baking powder; 40.00 ml honey; 120g sour cream; 250ml buttermilk; 2 eggs, lightly beaten; 110g unsalted butter, melted, cooled; 3 corn cobs, kernels removed; 2 long green shallots, thinly sliced; 62.50 ml coriander, finely chopped, plus extra to serve; 20g parmesan; 1/2 tsp coriander seeds, crushed; Chilli sauce & sliced avocado, to serve

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https://healthimprovements.info/recipes/savoury-loaf-recipe-corn-fritter/ssxrpgvv — Sour cream and corn 'fritter' loaf

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by Jessica Brook

Oct 01, 2019

Corn fritters in a loaf? Sign us up!

1 1/4 cup (185g) self-raising flour
1 cup (170g) instant polenta
1/2 tsp baking powder
2 tbs honey
1/2 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
1/4 cup coriander, finely chopped, plus extra to serve
1/4 cup (20g) finely grated parmesan
1/2 tsp coriander seeds, crushed
Chilli sauce & sliced avocado, to serve

Method

1.

Preheat the oven to 180°C. 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 1/3 cup corn kernels and add the remaining corn, shallot 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 1/3 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 mintues 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.