Lunch Recipes

Mexican lunch loaf recipe

Try this delicious Mexican lunch loaf that can be prepared and stored in the fridge for five days.

20m prep
1h cook
12 servings

17 Ingredients

– 1 cup self-raising flour

– 2 tsp baking powder

– 1 tsp Mexican chilli powder

– 1 cup polenta

– 2 tbsp caster sugar

– 1 tsp sea salt

– 1 small red capsicum, finely diced

– 125g can corn kernels, drained

– 1/2 cup grated tasty cheese

– 3 green onions, thinly sliced

– 1 tbsp finely chopped fresh coriander leaves

– 1 1/3 cups buttermilk

– 1 egg, lightly beaten

– 2 tbsp light-flavoured extra virgin olive oil

– 1 long red chilli, thinly sliced

– Sliced avocado, to serve

– Quartered cherry tomatoes, to serve

3 Methods / Steps

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides.

Step 2

Sift flour , baking powder and chilli powder into a large bowl. Add polenta, sugar, salt, capsicum, corn, cheese, onion and coriander. Season with pepper. Stir to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top. Top with sliced chilli.

Step 3

Bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with avocado, cherry tomatoes and extra coriander leaves.

Source – tastecom

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