2 Eggs
5 Green chillies; seeded and
-chopped
125 ml Sour cream; (4fl oz)
A good pinch of salt
250 g Mature cheddar; grated (8
-1/2oz)
4 tb Oil; (60ml)
1 400 gram can creamed corn;
-(whizz in a food
; processor, to
; cream, if
; necessary) (14oz)
155 g Polenta; (5oz)
1 tb Baking powder; (15ml)
Soft butter for baking
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.
Yields
4 servings