Ingredients
Method
1.Preheat oven to 220°C. Grease and line an oven tray with baking paper.
2.Cut corn kernels from cob. Combine corn, courgette, feta, parmesan and half the oregano in a medium bowl.
3.Sift flour and sugar into a large bowl. Stir in courgette mixture. Make a well in the centre and add milk. Using a butter knife, cut milk through the flour mixture to mix to a soft, sticky dough. Turn dough onto a floured surface and knead gently until smooth. Shape dough into a 22cm round. Place dough in a 22cm baking paper-lined ovenproof frying pan. Cut dough into 6 wedges. Brush tops with a little extra milk. Scatter with remaining oregano.
4.Bake for 30 minutes or until bread sounds hollow when tapped. Cool in pan. Break into wedges when cool.
Use a drained 125g can of corn kernels instead of fresh corn if preferred.
Note