This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
1. Preheat the oven to 180°C. Grease 2 x 22 cm x 10 cm in diameter bread tins or 12 mini loaf tins with non-stick spray.
2. Beat the white onion soup and buttermilk together.
3. In a separate bowl, mix the self raising flour and mustard powder together. Add 100 g cheese, corn, onion and parsley and toss to coat.
4. Add the buttermilk mixture to the flour mixture and mix to a dough. Spoon the dough into the prepared pans and sprinkle the remaining cheese on top.
5. Bake the large loaves for 50 – 60 minutes and the mini loaves for 30 – 35 minutes or until a skewer inserted comes out clean.
6. Serve warm with butter.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now