Corn, tomato and cheese loaf

Recipes Corn, Tomato and Cheese Loaf

Corn, Tomato and Cheese Loaf

This savoury loaf is full of flavour, featuring corn kernels, sliced spring onion, tasty cheese and a scattering of sundried tomatoes.

Lunchbox Snacks

15 min prep

60 min cook

10 serves

0.5 serves of veg

¾ cup self-raising flour*

¾ cup wholemeal self-raising flour*

½ cup fresh flat-leaf parsley, finely chopped

4 spring onions, thinly sliced~

¼ cup semi-sundried tomatoes, drained and sliced~

¼ cup low fat tasty cheese, grated^

2 cups no added salt corn kernels, rinsed and drained

½ cup low-fat milk^

1 tbsp olive oil

1 egg, whisked

*To make Gluten Free: replace both flours with a gluten-free self-raising flour

^To make Dairy Free: replace the low-fat milk with your preferred non-dairy calcium fortified alternative, for example, almond milk or soy milk.

~Feel free to substitute the spring onions for ¼ small red onion, finely diced. Sundried tomatoes can also be replaced for one medium tomato, finely diced with any excess water removed.

1. Pre-heat oven to 200°C (180°C fan-forced). Line a 8cm x 22cm loaf pan with baking paper.

2. Sift both flours into a large mixing bowl. Add the parsley, spring onion, sundried tomatoes and cheese. Mix until well combined. Make a well in the centre of the mixture.

3. Place the corn in a medium bowl. Pulse lightly with a stick blender to form a chunky consistency. Add in the low-fat milk, olive oil and egg. Pulse again to combine. Alternatively, instead of a stick blender, roughly chop the corn with a sharp knife and then mix together with the other wet ingredients.

4. Add the corn mixture to the dry ingredients and mix until just combined. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes before transferring out to a wire rack to cool completely. Slice into 10 pieces.

Serving suggestions:

For a more substantial snack, serve alongside a boiled egg or canned drained tuna.
To make this a meal, also serve alongside a fresh side salad such as chopped tomato, cucumber and lettuce.

Storage tips: Refrigerate in an airtight container for up to 3 days. Individually wrapped slices can be frozen for up to 2 months.

Kids in the kitchen: Depending on your child’s age and skill, they can help with measuring and mixing the ingredients.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.