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Cheesy corn loaves

Cheesy corn loaves

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These American corn loaves made with polenta are quick to make and freeze-able too. Enjoy them warm or cold.

Serves: 8
Skill level: Easy peasy
Costs: Cheap as chips

Freezable

Ingredients

Woman's Weekly cookery editor Sue McMahon says: You can reheat these loaves in a microwave oven for 30-60 secs each.

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50g (1¾oz) Parmesan cheese, grated
250g (8oz) plain flour
250g (8oz) cornmeal (polenta)
1 level tbsp caster sugar
4 level tsp baking powder
½ level tsp salt
400ml (14fl oz) milk
1 large egg
2tbsp olive oil
8 x 200ml (7fl oz) mini loaf tins,buttered

Method

Preheat the oven to a gas mark 7 or220°C.
Reserve a little of the Parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, cornmeal, sugar, baking powder and salt, and stir well to mix it.
Lightly beat together the milk, egg and olive oil. Pour into the dry ingredients and stir together.
Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.
Bake the loaves in the centre ofthe oven for 20-25 mins, or until they have risen and are an even, golden colour.
Remove the loaves from the oven and leave them to cool in the tins for a few minutes, then transfer them to a wire rack. Serve the loaves warm or cold.

The loaves may be packed in a freezer bag and frozen for up to 3 months. Allow to defrost and refresh them in a hot oven for a few minutes before serving.

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By Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 318(kcal)
Fat 9.0g
Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.