Loading the player...
Ingredients
Method
1.Preheat the oven to 170°C and line the base of a 22cm-square baking tin or similar with baking paper.
2.Combine sifted flour, cornmeal, baking powder, salt and sugar in a large bowl then stir in rosemary, corn and cheese.
3.Toss together to coat the corn in the flour mixture.
4.Whisk milk and eggs and fold into flour mixture along with melted butter to make a soft, muffin-like mixture.
5.Spoon into the prepared tin and bake for 25-30 minutes until puffed and golden and a skewer can be removed cleanly from the centre.
6.Serve warm with soft white cheese and a nice chutney.
Note
- Serves 4-6.
