Recipe for Corn and Chilli Bread

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 x	Eggs
5 x	Green chillies, seeded and chopped
125 ml	Sour cream, (4fl oz)
	A good pinch of salt
250 gm	Mature cheddar, grated (8 1/2oz)
4 tbl	Oil, (60ml)
1 x	400 gram can creamed corn, (whizz in a food processor, to cream, if necessary) (14oz)
155 gm	Polenta, (5z)
1 tbl	Baking powder, (15ml)

Instructions:

Instructions: Preheat the oven to 180 C/350 F/gas mark 4.

Butter a 22cm (8 1/2 inch) diameter square tin, or similar capacity tin. Line with greaseproof parchment paper.

In a large bowl, beat eggs and oil until blended. Add chillies, creamed corn, sour cream, polenta, salt and baking powder and 2 cups of the cheese. Stir thoroughly until blended.

Pour into the prepared tin, and sprinkle remaining cheese on top.

Bake for 60 minutes. Serve warm. This bread freezes well.

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