Ingredients
2 x 198g Green Giant sweetcorn, drained
175g self-raising flour
4 spring onions, chopped
50g Cheddar, grated
50g Parmesan, grated (or vegetarian alternative)
2 tbsp basil, chopped
1 egg, beaten
200g yoghurt
75ml sunflower oil
Method
- Pre heat the oven to 180 Fan. Line a 900g loaf tin with baking paper.
- Put one can of drained corn into a processor and whiz until smooth.
- Measure the remaining ingredients into a bowl. Add the pureed sweetcorn and a pinch of salt. Mix together with a wooden spoon until well mixed. Spoon into the tin and leave the surface.
- Bake in the oven for 40-45 minutes until well risen and lightly golden.
- Leave to cool for 20 minutes before slicing into thick slices.
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