Cheesy Pesto Mielie Bread
Ingredients
2 large eggs
30ml vegetable oil
250ml milk, at room temperature
4 tbsp basil pesto
500g self-raising flour
Pinch of salt
1 red onion, diced
410g cream-style sweetcorn
100g mature cheddar, grated, reserve half 20g for the topping
Method
Preheat the oven to 180°C. Prepare a loaf tin with baking paper and set aside.
Whisk the eggs, milk, oil, and pesto in a mixing bowl until combined. Fold in the flour and salt.
Add the creamed sweetcorn, cheese, and onion and mix till combined.
Spoon the batter into the prepared loaf tin, top with more cheese, and bake for 45-50 minutes until golden or until a skewer inserted in the middle comes out clean.
Allow to cool for 15 minutes before slicing, enjoy with loads of butter!
The Tocka Blog 