for 12 pieces

Dough

200 g	white flour
100 g	fine polenta
1 tsp	baking powder
½ tsp	salt
2 ¼ dl	buttermilk, plain
80 g	butter, soft
1	egg
2 tbsp	maple syrup
2	corn cobs, corn kernels removed

How it's done

Dough

Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a risotto spoon. Transfer the dough to the prepared tin, smooth down.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.

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