Sign up for the latest news and offers from Golden Circle

* Required fields

Please enter your name

Please enter your email address

Corn & Beetroot Cobb Loaf

This bread is quick and easy to prepare, and so delicious too. It's great to make and enjoy for an afternoon snack served warm with lots of butter or, equally as good with soup, stews or cheese with a ploughman's lunch. The flavours of Golden Circle Corn and Beetroot make a great savoury bread that is so versatile and sure to keep those hungry mouths full!
Corn & Beetroot Cobb LoafCorn & Beetroot Cobb Loaf
  • Serves

    8

  • Prep time

    45 minutes

  • Cooking time

    20 minutes

Ingredients

Ingredients

225g can GOLDEN CIRCLE whole baby beets, drained
4 cups flour
1 tsp bicarbonate of soda
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
270g can GOLDEN CIRCLE creamed corn
1 ½ cups buttermilk

Method

  1. Place GOLDEN CIRCLE beetroot in a food processor and process to a puree.
  2. Sift flour, bicarbonate of soda, baking powder, salt and sugar into a large bowl. Form a well in the centre and add the GOLDEN CIRCLE corn, GOLDEN CIRCLE beetroot and buttermilk.
  3. Using a knife, mix the ingredients to form a soft dough. Turn the dough out onto a floured surface and knead into a smooth ball.
  4. Place on a lined baking tray and carefully press down on the dough to gently flatten. Using a sharp knife, slash the surface of the loaf in a criss-cross pattern. Bake in a preheated oven of 180°C for 45 minutes or until loaf is golden and the base is crisp and sounds hollow when tapped.
Email

Want to see more recipes?

Go to recipes home

Corn & Beetroot Cobb Loaf

By This bread is quick and easy to prepare, and so delicious too. It's great to make and enjoy for an afternoon snack served warm with lots of butter or, equally as good with soup, stews or cheese with a ploughman's lunch. The flavours of Golden Circle Corn and Beetroot make a great savoury bread that is so versatile and sure to keep those hungry mouths full! Prep time: Cook time: Yield: 8 Directions:
1. Place GOLDEN CIRCLE beetroot in a food processor and process to a puree. 2. Sift flour, bicarbonate of soda, baking powder, salt and sugar into a large bowl. Form a well in the centre and add the GOLDEN CIRCLE corn, GOLDEN CIRCLE beetroot and buttermilk. 3. Using a knife, mix the ingredients to form a soft dough. Turn the dough out onto a floured surface and knead into a smooth ball. 4. Place on a lined baking tray and carefully press down on the dough to gently flatten. Using a sharp knife, slash the surface of the loaf in a criss-cross pattern. Bake in a preheated oven of 180°C for 45 minutes or until loaf is golden and the base is crisp and sounds hollow when tapped.

Sign up for the latest news and offers from Golden Circle

* Required fields

Corn & Beetroot Cobb Loaf
Golden Circle Corn & Beetroot Cobb Loaf Recipe
This bread is quick and easy to prepare, and so delicious too. It's great to make and enjoy for an afternoon snack served warm with lots of butter or, equally as good with soup, stews or cheese with a ploughman's lunch. The flavours of Golden Circle Corn and Beetroot make a great savoury bread that is so versatile and sure to keep those hungry mouths full!
  • Serves 8
  • Prep time 45 minutes
  • Cooking time 20 minutes

Ingredients

225g can GOLDEN CIRCLE whole baby beets, drained
4 cups flour
1 tsp bicarbonate of soda
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
270g can GOLDEN CIRCLE creamed corn
1 ½ cups buttermilk

Method

  1. Place GOLDEN CIRCLE beetroot in a food processor and process to a puree.
  2. Sift flour, bicarbonate of soda, baking powder, salt and sugar into a large bowl. Form a well in the centre and add the GOLDEN CIRCLE corn, GOLDEN CIRCLE beetroot and buttermilk.
  3. Using a knife, mix the ingredients to form a soft dough. Turn the dough out onto a floured surface and knead into a smooth ball.
  4. Place on a lined baking tray and carefully press down on the dough to gently flatten. Using a sharp knife, slash the surface of the loaf in a criss-cross pattern. Bake in a preheated oven of 180°C for 45 minutes or until loaf is golden and the base is crisp and sounds hollow when tapped.