Ingredients

Method

• 225 g cake flour
• 95 g polenta
• 2 t baking powder
• 1 ½ t fine salt
• 1 t white sugar
• 1 T rosemary, chopped
• 4 eggs, at room temperature
• 125 ml olive oil
• 250 ml buttermilk
• 1 x 410 g can sweetcorn kernels, drained
• 130 g creamed sweetcorn
• 75 g peppadews (sweet piquanté peppers), chopped
• 30 g Italian parsley, chopped
• 100 g Cheddar, grated

Method

Ingredients

1. Preheat the oven to 170°C. Spray two 22 cm loaf tins with nonstick cooking spray and place on a baking tray.

2. Combine the flour, polenta, baking powder, salt, sugar and rosemary in a large mixing bowl.

3. In a separate bowl, whisk the eggs, oil and buttermilk together, then stir into the dry ingredients.

4. Using a large spoon, fold the corn kernels, creamed sweetcorn, peppadews, parsley and two-thirds of the cheese into the mixture.

5. Divide the batter evenly between the loaf tins and sprinkle with the remaining cheese. Bake for 30–35 minutes, or until a skewer comes out clean.

6. Cool for 10 minutes in the tins before turning out onto a wire rack to cool completely.

Cook's note: Serve with butter and biltong dust. Peppadews are unique to South Africa, but you can substitute with pimento peppers or pickled jalapeños, or use red bell pepper.

Extracted from Harvest Table, published by Quivertree. Recipes Monché Muller, photographs Toby Murphy, photographic direction Abigail Donnelly, stylist’s assistants Bianca Strydom, Emma Marriott.

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