Sweet Corn Buttermilk Bread

My BFF send me two pages of recipes she found in a magazine issue. The first one was this recipe.

It is Sunday today and I wanted to spend time in the kitchen. I need new vegetable stock paste for the Winter months.

Mostly all ingredients were at home, but buttermilk was missing. No problem for me, just 250 ml whole milk and 1 tbsp lemon juice and 15 minutes time= buttermilk.

The only thing I had a problem with was the written size of the loaftin (20×10×8 cm). I looked at the ingredients and thought: no way that will fit. The 25×12×10cm) was full to the rim.

Recipe:

185 g flour

Pinch of salt

170 g Polenta

1/2 tsp baking powder

120 g sour cream

250 g buttermilk

2 tbsp honey

2 eggs

110 g melted butter

450 g canned sweet corn

2 shallots chopped

2 tbsp fresh chopped herbs ( they use coriander)

20 g pecorino grated

1 tsp crushed coriander seeds

You need 2 bigger bowls and a small one for melting the butter and a large spoon and whisk.

Use baking paper to line the loaftin. Let an inch stand over.

Preheat the oven to 160 C.

In one bowl stir together flour, salt, polenta and baking powder. In the other all the wet ingredients and fold in the melted butter last. Bring both together.

Seperate 300 g of sweet corn. Add this with shallots and herbs to the batter. Stir well. Transfer it to the loaftin.

The 150 g sweet corn gets combined with cheese and crushed coriander seeds and is put on top and pressed in a little.

Bake for 75 min. Let it cool in the loaftin for 30 min before placing it on a wire rack. That prevents that it rips.

Serve the bread with avocado and chili sauce.