- 3 (750g) trimmed corn cobs
- 3/4 cup (180ml) buttermilk
- 2 eggs, beaten lightly
- 50 gram butter, melted
- 1 cup (150g) self-raising flour
- 1 cup (170g) cornmeal
- 1/2 teaspoon salt
- 1/2 cup (60g) cheddar cheese, coarsely grated
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1Preheat oven to 200°C (180°C fan-forced). Grease deep 22cm-round cake pan, line base and side with baking paper.
- 2Remove kernels from corn. Process two-thirds of the kernels with 2 tablespoons of the buttermilk until smooth. Stir in remaining kernels, remaining buttermilk, eggs and butter.
- 3Sift flour into medium bowl, stir in cornmeal, salt, cheese and parsley. Add corn mixture, mix until combined. Spread mixture into pan, bake about 50 minutes. Stand 10 minutes, turn, top-side up, onto wire rack to cool.
PREPARE Remove the husk (unless you intend to cook on a barbecue or grill plate) by stripping it back from the top down, bringing as much of the silk as possible with it. Remove kernels by making a deep cut halfway down the cob with a large sharp knife, then snapping it in two to create a stable surface at one end. Stand corn on cut edge and, taking hold of the top, carefully slide the knife down the cob behind the kernels. Continue around the cob. BOIL Add sweetcorn cobs to boiling unsalted water, boil, covered, about 10 minutes. To test for tenderness, slip a sharp knife into a kernel. STEAM sweetcorn cobs for about 10 minutes. MICROWAVE Sweetcorn cobs are suitable to be cooked in a microwave oven, turn midway through cooking time. Baby corn should be steamed, boiled or microwaved briefly, it goes well with Asian food. STIR-FRY baby corn for 2 to 4 minutes. BARBECUE or GRILL sweetcorn cobs with the husk on. Peel back the husk, keeping it attached at the base of the stalk, remove the silk, then put the husk back in place. Soak the cobs in water for about 3 hours or overnight to prevent scorching, cook on a hot grill for about 15 minutes, testing for tenderness at 10 minutes. Turn midway through cooking time.
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