Sweet Corn Soda Bread
(Makes one medium size loaf) Oil for greasing 110g / 4oz wholemeal flour 340g / 12oz plain white flour 1½ ts salt 2 ts bicarbonate of soda 45g / 1½oz butter 225g / 8oz drained tinned sweet corn Up to 290ml / ½ pt buttermilk Method 1. Preheat oven to 190C/375F/GM5. Oil a baking sheet. 2. Sift the flours into a bowl before adding the salt and the bicarbonate of soda. Reserve the bran left in the sieve. 3. Cube the butter roughly before rubbing it into the dry ingredients with fingertips until no lumps of butter remain. 4. Add the sweet corn to the buttermilk and blend together with a hand whisk until almost smooth. 5. Make a well in the centre of the dry ingredients into which then add enough of the wet ingredients to make a soft dough. 6. Knead lightly before bringing together in a round disk. Place on the baking sheet and sprinkle with the reserved bran Using the handle of a wooden spoon, make a deep cross in the centre of the bread nearly all the way to the baking sheet. 7. Bake in the preheated oven for about 30-40 minutes or until well risen and browned. 8. Transfer to a wire rack and leave to cool.
