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Mexican lunch loaf

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 Mexican lunch loaf

  • 20m prep
    •  
  • 1h cook
    •  
  • 12 servings
    • Try this delicious Mexican lunch loaf that can be prepared and stored in the fridge for five days.
    184 calories per serve
    Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

    17 Ingredients

    • 1 cup self-raising flour
    • 2 tsp baking powder
    • 1 tsp Mexican chilli powder
    • 1 cup polenta
    • 2 tbsp caster sugar
    • 1 tsp sea salt
    • 1 small red capsicum, finely diced
    • 125g can corn kernels, drained
    • 1/2 cup grated tasty cheese
    • 3 green onions, thinly sliced
    • 1 tbsp finely chopped fresh coriander leaves
    • 1 1/3 cups buttermilk
    • 1 egg, lightly beaten
    • 2 tbsp light-flavoured extra virgin olive oil
    • 1 long red chilli, thinly sliced
    • Sliced avocado, to serve
    • Quartered cherry tomatoes, to serve

    3 Method Steps

    Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides.
    • Step 2
      Sift flour, baking powder and chilli powder into a large bowl. Add polenta, sugar, salt, capsicum, corn, cheese, onion and coriander. Season with pepper. Stir to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top. Top with sliced chilli.
    • Step 3
      Bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with avocado, cherry tomatoes and extra coriander leaves.


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