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  • 8 bacon rashers, fried and chopped
  • 2 cups self-raising flour
  • 1/2 cup grated cheddar cheese
  • 100g Swiss chard, blanched and finely chopped
  • 420g sweetcorn kernels, drained

1/2 cup canola oil, plus extra for greasing

  • 3 extra-large eggs
  • 1/2 tsp dried chilli flakes
  • 1 clove garlic, crushed
  • salt and freshly ground pepper
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    Method

    • step 1

      Preheat oven to 200C. Grease a deep loaf pan (about 19cm x 8cm x 6cm) and line with baking paper.
    • step 2

      Mix bacon, flour, cheddar, Swiss chard and sweetcorn together. Make a well in the dry ingredients.
    • step 3

      Whisk oil, eggs, chilli, garlic and seasoning together. Stir into dry ingredients to form a batter.
    • step 4

      Pour the batter into a loaf pan and bake for 30 minutes, or until an inserted skewer comes out clean.
    • step 5

      * Replace bacon with shredded biltong or roasted butternut chunks.
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    Comments, questions and tips (1)

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    Overall rating

    A star rating of 5 out of 5.1 rating

    Alison Grace

    A star rating of 5 out of 5.

    This was delicious. I used fresh sweet corn ~ just less than four small sweet corn cobs. The tin I used was 28 cms by 10cms by 7cms and the cooking time was dead on.

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