Chilli, cheese and corn mini-loaf

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Gerard O'Brien.
Photo: Gerard O'Brien.
Chilli, cheese and corn mini-loaf

Makes 15-18 small loaves

Ingredients
4 cups flour
3 tsp baking powder
1½ tsp salt
300g grated cheese
500g corn kernals frozen
1 Tbsp chilli flakes
1 onion finely chopped
3 Tbsp oregano
1 tsp tumeric
⅔ cup rice bran oil
3 eggs
3 cups milk

To garnish
sliced tomato

Method
Preheat oven to 200degC.

Place the first nine ingredients in a large bowl and mix to combine.

In a separate bowl mix together the milk, eggs and oil.

Add to the dry ingredients.

The mix should appear slightly lumpy.

Do not overmix.

Grease loaf tins well and fill tins. It will make about 15 to 18 small loaves.

Place thinly sliced tomato on top (this will keep the loaf moist)

Place in oven and cook for about 25 minutes or until skewer comes out clean.

Recipe requested by Donna Smith, Dunedin.

Recipe supplied by Allpress, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

 

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