Cornbread with Bull Brand spread makes a humble snack that’s sure to please.
Serves 12 snack portions
1 x 300 g can Bull Brand Corned Meat
1 x 230 g tub cream cheese
10 ml (2 t) mayonnaise
10 ml (2 t) prepared mustard
15 ml (1 T) chopped parsley
3 chives, finely chopped
grated rind and juice of ½ a lemon
500 g self-raising flour
7.5 ml salt
90 ml (6 T) finely sliced spring onions (the green parts)
90 g cheddar cheese, cut into small dice
1 x 410 g Rhodes Quality Cream Style Sweetcorn
2 jumbo eggs, beaten
First make the spread by mashing the Bull Brand Corned Meat with a fork then adding the cream cheese, mayonnaise, mustard, parsley, chives and lemon rind and juice. Mix well and set in the fridge to chill for an hour or two.
Now make the bread by sifting the flour and salt together in a large bowl. Add the spring onions and cheese and mix lightly.
Whisk together the Rhodes Quality Cream Style Sweetcorn, eggs and buttermilk together and mix lightly into the dry ingredients but be careful not to overwork the dough.
Place the dough into a large greased loaf pan and bake in a preheated oven at 180 ˚C for 75 minutes or until a skewer, when inserted, comes out clean and the bread sounds hollow when tapped.
Remove from the oven and serve immediately with your spread.