‘A delicious savory quick all-in-one bake that is great as a snack or to accompany a soup or salad.’
You will need:
500g self raising four
1 onion, finely chopped
1 tablespoon olive oil
1/4 teaspoon natural stock powder
1/4 teaspoon smoked paprika
1/4 teaspoon fresh marjoram, finely chopped
pinch of dried marjoram
Sea salt and freshly ground pepper to season
For the top: 50g extra grated cheddar and 50g extra sweetcorn
Preheat the oven to 160C.
Cook the onion in the olive oil on low heat until it is translucent. Place on kitchen towel to absorb the extra oil and allow to cool.
Sift the flour twice into a large bowl. Add the salt, pepper, dried marjoram, smoked paprika, natural stock powder and mix gently making sure that all the bits of sweetcorn and onion are covered with flour.
In a separate bowl mix well the eggs, yoghurt, fresh herbs and grated cheddar.
Prepare a loaf tin by brushing it lightly with olive oil or use a baking spray.
Gently and firmly use a large metal spoon to mix in the liquid ingredients into the dry ingredients.
Pour the batter into the prepared loaf tin.
Sprinkle the extra cheddar cheese and sweetcorn on top.
Bake for 35 minutes. Allow to rest for 10 minutes and serve warm
Tip: This loaf freezes well. Slice and toast it, then top it with scrambled eggs for a very delicious breakfast or light meal
I use sweetcorn by 3 leaves, sea salt, pepper smoked paprika and dried marjoram by Schwartz, natural stock cubes by Kallo at Good Earth, eggs and vegetables by Big Fresh, cheddar by Experia the Deli and self raising flour by St Georges Brand.