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