Ingredients
1 cup (150g) self-raising flour
1 teaspoon salt
1 cup (170g) polenta
1/2 cup (100g) kibbled rye
1 tablespoon brown sugar
1 teaspoon ground cumin
2 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1/2 cup (60g) finely grated cheddar
310 gram can creamed corn
2/3 cup (110g) frozen corn kernels, thawed
2/3 cup (160ml) buttermilk
1/3 cup (80ml) milk
2 teaspoon sambal oelek
2 eggs, beaten lightly
50 gram butter, melted
Method
1. Preheat oven to 200°C (180°C fan-forced). Grease deep 19cm-square cake pan; line base with baking paper.
2. Sift flour and salt into large bowl; stir in polenta, rye, sugar, cumin, herbs and cheese.
3. Combine remaining ingredients in medium bowl; stir into dry ingredients.
4. Spread mixture into pan. Bake, uncovered, about 1 hour. Stand, covered, 10 minutes before turning onto wire rack to cool.
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