by Farzana Kumandan @sprinklesandspicect

Ingredients

330g sweetcorn (thawed if frozen)
120ml milk
2 eggs, beaten lightly
30g salted butter, melted
180g all-purpose flour
2 tbsp cornmeal
2 tbsp sugar
2 tsp baking powder
1 tsp salt
½ tsp paprika

Method
Preheat oven to 180°C. Butter a 21cm x 11cm x 6 cm loaf tin. Place half the sweetcorn and the milk into a blender and blend until the corn is pureed. Add the remaining corn and blend quickly leaving kernels coarsely chopped. Transfer mixture to a medium bowl and add the beaten eggs and melted butter. In a separate bowl, add the flour, cornmeal, sugar, baking powder, salt and paprika and mix until well combined. Add the dry mixture to the wet mixture and mix until all the ingredients are incorporated. Pour the batter into the prepared pan and bake for 45-50 minutes.

Take a skewer and stick in the centre of your bread, when you pull out the skewer there should be no wet dough. Cool the bread in the loaf tin for 5 minutes before turning out onto a wire rack to continue cooling. Serve warm with butter!