Steamed Sweetcorn Bread Recipe

175g/6 oz/1.5 cups plain (all-purpose) flour
225 g/8 oz/2 cups cornmeal
15 ml/1 tbsp baking powder
A pinch of salt
3 eggs
45 ml/3 tbsp oil
150 ml milk
300 g/11 oz canned sweetcorn (corn), drained and mashed

Method:

Mix together the flour, cornmeal, baking powder and salt. Beat together the eggs, oil and milk, then stir into the dry ingredients with the sweetcorn. Spoon into two greased 450 g/1 lb loaf tins (pans) and place in a large pan filled with enough boiling water to come half-way up the sides of the tins. Cover and simmer for 2 hours, topping up with boiling water as necessary. Leave to cool in the tins before turning out and slicing.