Corn Loaf with Sweet Potato and Chilli

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Toast is so yesterday with our delicious gluten free savoury loaf options including our new Gluten Free Corn loaf with sweet potato and chilli.

Gluten Free

Makes 21cm x 10cm loaf Serves 10-12

Ingredients

Dry

225g / 1½ cups Anything But Ordinary Plain Flour

2 teaspoons psyllium husk powder

2½ teaspoons baking powder

¾ teaspoon bicarb soda

1½ teaspoons ground garlic

¼ teaspoon salt

¼ teaspoon pepper

100g / ½ cup fine cornmeal

40g / ½ cup cheddar cheese, grated

125g / 1 cup zucchini, grated

180g / 1 cup roast sweet potato, cubed

90g / ½ cup fresh corn kernels

15g / ⅓ cup coriander, chopped

½ red cayenne chilli, finely diced or ½ teaspoon chilli flakes

Wet

80g / ⅓ cup natural greek yoghurt

125g / ½ cup creamed corn

40ml / 2 tablespoons apple cider vinegar

40ml / 2 tablespoons olive oil

2 eggs

Method

Preheat oven to 180 degrees Celsius. Line a 21cm x 10cm loaf tin with baking paper.

Sieve Anything But Ordinary Plain Flour, psyllium husk powder, baking powder, bicarb soda and garlic into a mixing bowl. Whisk well then add salt, pepper and cornmeal and mix again.

Squeeze the grated zucchini to reduce the moisture then add with the cheese, sweet potato, corn and chilli. Stir to combine.

In a separate bowl put the yoghurt, creamed corn, apple cider vinegar, oil and eggs. Whisk together, then pour into the dry mix. Stir well to incorporate all the flour, without squashing the sweet potato. Tip into prepared loaf tin and smooth over the top.

Bake for 60-70 minutes, turning half way, until browned and skewer inserted comes out clean. Let stand for 10 minutes before lifting out of tin and cooling on a wire rack. Keep the baking paper to wrap it with and store in an airtight container in the fridge for up to a week. Serve warm or toasted spread with smashed avocado or butter.