- 1 cup cornflour
- 2 eggs
- 1/4 cup oil (I use olive oil)
- 1 & 1/2 tsp salt
- 2 tbs baking powder
- 1 cup sour cream
- 2 cups grated cheese
- 1 cup (or so) capsicum, sliced (I use roasted red peppers)
- chillies (optional, to taste)
- 1 can of corn kernels, drained
Preheat oven toÂ 180Â°C.
Add eggs, oil, & sour cream to mixing bowl.
Blend until smooth.
Add corn flour, baking powder, & salt.
Add sliced capsicum (and optional chillies).
Add most of the grated cheese (save a little).
Add drained corn kernels.
Mix up well.
Add to cake tin or baking dish.
Sprinkle on remaining cheese.
Bake at 180Â°C until the top is golden brown and a skewer or sharp knife inserted into the middle comes out clean. In this dish it’s about 45 minutes, in a wider diameter & thin walled baking tin it’d be more like 30.
The corn bread will be very moist and flavourful.