- 500 g self-raising flour
- 1 x 400 g sweetcorn in water can, drained
- 1 t sea salt
- 1 x 375 ml bottle of beer
In a mixing bowl, combine all the ingredients, adding the beer at the end, to form a smooth batter. Set aside in a warm place for 20 minutes, or until doubled in size.
Transfer the mixture to a greased cast-iron pot and place on top of hot coals, placing extra hot coals on the lid. Bake for 1 hour, or until golden. Tip out of the pot and serve warm.