Description
These little savory loaves are one of those quick mixes you toss together when you’re hungry but don’t want to fuss. They bake up tender, a little cheesy, and loaded with that chopped corned beef that somehow always tastes better in warm bread.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Fresh ground black pepper to taste
- 1 cup buttermilk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup corned beef, diced
- 1 cup cheddar cheese, shredded
- cup spring onions sliced
- ½ a red pepper diced
Instructions
- Preheat your oven to 180oC /350°F.
- Give six mini loaf pans a light spray of nonstick cooking spray so nothing sticks.
- Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and a few twists of black pepper.
- Pour in 1 cup buttermilk, crack in 2 eggs, and add ¼ cup vegetable oil. Stir until the batter comes together.
- Fold in 1 cup diced corned beef, 1 cup shredded cheddar cheese, ¾ cup sliced spring onions, and ½ a diced red pepper. Mix just long enough, so everything is spread around.
- Spoon the batter evenly into the six pans. I usually eyeball it, and they still turn out fine.
- Sprinkle a bit more cheddar on top if you like.
- Bake for 20 to 30 minutes, or until a toothpick poked into the center comes out clean and the tops look lightly golden.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
