Ingredients
2 Tbsp unsalted butter, plus extra 180g, melted
350g corn kernels, fresh or frozen
2 cups plain flour, sifted
200g instant polenta
1 Tbsp and 1 tsp baking powder
3 tsp ground cumin
2 Tbsp caster sugar
250g grated cheddar cheese
1 1/2 tsp sea-salt flakes
Freshly ground black pepper, to season
2/3 cup milk
200g thick Greek yoghurt
5 free-range eggs, separated
2 tsp honey
1 white onion, sliced into 1cm rings
1 red onion, sliced into 1cm rings
Softened butter, to serve
Method
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Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease a 24cm round springform tin and line with baking paper.
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Melt butter in a large frying pan on high heat. Cook corn for 5 minutes, shaking the pan from time to time, until golden brown all over. Remove from heat and cool. Set aside 50g corn to use for the top of the loaf.
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Put flour, polenta, all baking powder, cumin, sugar and cheddar in a medium bowl with salt and a good grind of black pepper. Stir to combine and make a well in the centre.
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Combine extra melted butter, milk, yoghurt, yolks, honey and cooled corn in a bowl. Fold in gently, until well combined (don't over-mix).
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Whisk egg whites into soft peaks and gently fold into corn mixture using a spatula.
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Spoon mixture into prepared tin, smooth top and arrange onion slices and reserved corn on top (you may not need all the onion). Bake for 55-60 minutes, until a skewer inserted into the centre of the loaf comes out clean and the top is golden brown.
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Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice loaf and serve with softened butter.
Cook's tips
- If using fresh corn cobs, you can char them on an open flame and then slice the kernels off the cob.
- Add a sprinkle of whole black cumin seeds to garnish before baking.
- Store in the fridge for up to five days, and bake foil-wrapped slices at 160 degrees C fan-forced for 10 minutes to warm through and refresh.
