Name: Corn-pancetta pan stuffing
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 medium cobs corn; 350 g 1 day-old ciabatta bread, torn into chunks; 250 g chopped pancetta; 60 g melted butter; 6 green onions (scallions); 2 cloves garlic, thinly sliced; 2 seeded and thinly sliced fresh long red chillies; ½ cup buttermilk; 1 lightly beaten egg

Ingredients

2 medium cobs corn

350 g 1 day-old ciabatta bread, torn into chunks

250 g chopped pancetta

60 g melted butter

6 green onions (scallions)

2 cloves garlic, thinly sliced

2 seeded and thinly sliced fresh long red chillies

½ cup buttermilk

1 lightly beaten egg

Method

1.Preheat oven to 200°C/400°F. Cut kernels from 2 medium cobs corn. Toss corn with 350g (11oz) 1 day-old ciabatta bread, torn into chunks, 250g (8oz) chopped pancetta, 60g (2oz) melted butter, 6 green onions (scallions), cut into lengths, 2 cloves thinly sliced garlic and 2 seeded and thinly sliced fresh long red chillies in a shallow roasting pan. Combine ½ cup buttermilk with 1 lightly beaten egg; drizzle over mixture in pan, toss to combine. Roast for 40 minutes or until browned.

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