Ingredients

Method

• 320 g self-raising flour
• sea salt and freshly ground black pepper, to taste
• 2 x 400 g cans creamed sweetcorn
• 1 cup plain yoghurt
• 2 free-range eggs
• 2 t smoked paprika
• 1 t cayenne pepper
• 3 T melted butter or olive oil
• 200 g mature Cheddar, cubed, plus extra for topping
• 75 g Grana Padano, grated
• 4 T chives roughly chopped

Method

Ingredients

1. Preheat the oven to 180°C and grease and line a 24 x 13.3 cm loaf tin.

2. In a large bowl, combine the flour, salt and pepper.

3. In a separate bowl, whisk together the sweetcorn, yoghurt and eggs until smooth. Mix the paprika and cayenne pepper with the melted butter or olive oil and add to the mixture.

4. Fold the wet mixture into the dry ingredients until just combined. Fold through the cubed Cheddar, Grana Padano, spring onions, sundried tomatoes, onion marmalade and chives. Transfer to the loaf tin and smooth the top.

5. Top with more grated Cheddar, spring onions with a little black pepper, then bake for 45–55 minutes until deeply golden, crisp on top and cooked through in the centre.

6. Allow to cool for at least 15 minutes before slicing.

Find more bread recipes here

Production: Amy Ebedes-Murray

Videographer: Romy Wilson

Photographer: Shavan Rahim