Sweet Corn and Sour Cream Loaf
This makes an excellent snack or brunch dish served with avocado and sour cream. It’s based on all the things that make a great sweet corn fritter, but in a loaf form.
Makes 8-10 slices.
Ingredients 16
3 corn cobs
20 g unsalted butter
110 g unsalted butter, melted
1⁄2 tsp coriander seeds, crushed
190 g plain flour (all-purpose flour)
150 g polenta
18 g baking powder
12 g fine salt
250 g buttermilk
120 g sour cream
40 g honey
3 eggs, large, about 180g total, at room temperature
1 lime, juiced, zested
2 spring onions (scallions), trimmed, thinly sliced
18 g coriander (cilantro), leaves, chopped
1 red chilli, seeded, finely chopped
30 g parmesan, coarsely grated
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Method 7
Preheat the oven to 180°C (360°F). Grease and line a 10 × 25 cm (4 × 10 in), 8 cm (3 1/4 in) deep loaf tin, leaving the paper overhanging the long sides by 2–3 cm (¾–1 1/4 in).
Slice the kernels off the corn cobs. Melt the in a large frying pan over a medium heat. Pan-fry two-thirds of the corn kernels for 5 minutes, or until they soften and have a little colour. Add the crushed and fry for a further 1–2 minutes until fragrant, then set aside to cool.
Put the , , and in a large bowl and whisk to combine, removing any lumps. In a separate bowl, whisk together the melted , , , , , until well combined.
Pour the buttermilk mixture into the dry ingredients and whisk until well combined with no lumps. Add the fried , , chopped and and mix until just combined.
Pour the mixture into the prepared tin. Combine the and remaining corn kernels in a small bowl and scatter evenly over the top of the loaf. Bake on the top oven shelf for 45 minutes, then reduce the oven to 160°C (320°F) and turn the tin.
Bake for a further 8–10 minutes until golden on top and a skewer inserted into the middle comes out clean. When you touch the loaf, it should feel springy to touch. If it is not ready and getting too dark on top, turn your oven down a little sooner and cover the top of the loaf with aluminium foil to protect it from burning.
Leave in the tin for 10 minutes, then turn out on a wire rack. Serve while still warm. The loaf keeps for 3–4 days in an airtight container, or it can be sliced and frozen, then toasted or warmed in the oven for 6 minutes at 160°C (320°F).
Urbanstead's tips
If you like, substitute the buttermilk for milk kefir or a 50:50 mix of milk and plain yoghurt.
