Sweet corn and sour cream loaf

Instructions

1. Preheat the oven to 180°C (360°F). Grease and line a 10 × 25 cm (4 × 10 in), 8 cm (3¼ in) deep loaf tin, leaving the paper overhanging the long sides by 2–3 cm (¾–1¼ in).
2. Slice the kernels off the corn cobs. Melt the 20 g (¾ oz) butter in a large frying pan over a medium heat. Pan-fry two-thirds of the corn kernels for 5 minutes, or until they soften and have a little colour. Add the crushed coriander seeds and fry for a further 1–2 minutes until fragrant, then set aside to cool.
3. Put the flour, polenta, baking powder and salt in a large bowl and whisk to combine, removing any lumps. In a separate bowl, whisk together the melted butter, buttermilk, sour cream, honey, eggs, lime zest and juice until well combined. Pour the buttermilk mixture into the dry ingredients and whisk until well combined with no lumps. Add the fried corn, spring onion, chopped coriander and chilli and mix until just combined.
4. Pour the mixture into the prepared tin. Combine the parmesan and remaining corn kernels in a small bowl and scatter evenly over the top of the loaf. Bake on the top oven shelf for 45 minutes, then reduce the oven to 160°C (320°F) and turn the tin. Bake for a further 8–10 minutes until golden on top and a skewer inserted into the middle comes out clean. When you touch the loaf, it should feel springy to touch. If it is not ready and getting too dark on top, turn your oven down a little sooner and cover the top of the loaf with aluminium foil to protect it from burning.
5. Leave in the tin for 10 minutes, then turn out on a wire rack. Serve while still warm. The loaf keeps for 3–4 days in an airtight container, or it can be sliced and frozen, then toasted or warmed in the oven for 6 minutes at 160°C (320°F).