SWEET AND SPICY SWEETCORN BREAD

Recipe and photo: Rosemary Briggs
If you’ve never paired sweetened condensed milk with creamed corn, cheese and jalapeños, you are missing out. This recipe comes together in one bowl and bakes into a golden and spicy loaf that disappears in minutes.

• 500 g self-raising flour
• 1 tin creamed sweetcorn
• 1 tin sweetened condensed milk
• 1 egg
• ½ cup grated cheese or more if you like it extra cheesy
• chopped jalapeños to your taste
• 2 teaspoons cayenne pepper or adjust to your spiciness
• 1 teaspoon salt
• chilli flakes and extra cheese to sprinkle on top (goats cheese works wonders here)
• Mix the bread ingredients in one bowl until combined.
• Pour the batter into a greased loaf pan.
• Top with chilli flakes and extra cheese.
• Bake at 180°C for 45 – 50 minutes until golden.
• Slice it, slather with butter and thank me later.