Corn Loaf with Sweet Potato and Chilli
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.