Ingredients

  • 500 g (4 C) self-raising flour
  • 5 ml (1 t) salt
  • pinch of smoked paprika
  • 60 ml (4 T) melted butter
  • 3 eggs
  • 375 ml (1½ C) plain yoghurt
  • 1 x 410 g can Rhodes Cream Style Sweetcorn
  • 125 ml (½ C) grated cheddar cheese
  • butter for spreading
  • Rhodes Strawberry Jam for spreading

Method

  1. In a large bowl, sift together the flour, salt and paprika.
  2. In a separate bowl, whisk the melted butter, eggs and yoghurt together and stir in the Rhodes Cream Style Sweetcorn. Pour the sweetcorn mixture into the flour mixture and mix with a wooden spoon to bring together into a soft batter.
  3. Spoon the batter into a loaf pan that you’ve lined with baking paper and greased, and sprinkle the cheese over the top. Bake in a preheated oven at 180°C for 30 - 45 minutes or until baked through.
  4. Serve warm with butter and Rhodes Strawberry Jam.

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