Corn and beer bread

Corn and beer bread

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  • 8
  • Easy
  • 10 minutes
  • 1 hour
  • Villiera Chenin Blanc 2011


  • 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

Cooking Instructions

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.

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David Grier Recipe by: David Grier
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