Corn and Olive Loaf Recipe

Name: Corn and Olive Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 ½ cups plain flour; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon bicarbonate of soda; 1 teaspoon salt; 1 teaspoon dry mustard; 1 pinch cayenne pepper; 60 g butter; 1 cup grated cheese; 1 egg; 1 cup buttermilk; 1 teaspoon Worcestershire sauce; 1 cup corn kernel, canned; 1 cup olive, pitted, chopped coursely

Servings: persons

2 ½ cups plain flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon dry mustard
1 pinch cayenne pepper
60 g butter
1 cup grated cheese
1 egg
1 cup buttermilk
1 teaspoon Worcestershire sauce
1 cup corn kernel, canned
1 cup olive, pitted, chopped coursely

1
Sift flour, sugar, baking powder, bicarb soada,salt, mustard and cayenne into large bowl.
2
Rub in butter using fingertips till like breadcrumbs.
3
Add grated cheese, stir in.
4
In a small bowl combine egg, buttermilk and worcestershire sauce, stir together.
5
Make a hole in the centre of the flour, pour in liquid.
6
Using a wooden spoon mix till ingredients are just moistened.
7
Stir in corn and olives.
8
Grease loaf tin 18 x 10 cms.
9
Pour in batter.
10
Bake at 190 C for 45 - 50 minutes or till skewer comes out clean when inserted.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ½ cups plain flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda, and more.

Yes, Corn and Olive Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Olive Loaf

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