2

Serves / Makes

Cooking Time:

< 60 min

Cooking Style:

Oven

Ingredients


50 g packet white onion soup powder
500 ml LANCEWOOD® Buttermilk
500 g self raising flour
15 ml mustard powder
160 g LANCEWOOD® Cheddar, grated
250 ml whole kernel corn; fresh, frozen or canned
1 small onion, finely chopped
45 ml fresh parsley, chopped

Method


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.

Beat the white onion soup and buttermilk together.

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.

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.

Bake the large loaves for 50 – 60 minutes and the mini loaves for 30 – 35 minutes or until a skewer inserted comes out clean.

Serve warm with butter.

Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Buttermilk

Buttermilk

Explore
Cheddar

Cheddar

Explore