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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
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.
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