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Mexican lunch loaf recipe
Mexican lunch loaf recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savor a tasty Mexican loaf, perfect for meal prep and lasting 5 days in the fridge.
Ingredients:
  • 150.00 gm self-raising flour
  • 8.00 gm baking powder
  • 1 tsp Mexican chilli powder
  • 150.00 gm polenta
  • 40.00 gm caster sugar
  • 2.40 gm sea salt
  • 1 small red capsicum, finely diced
  • 125g can corn kernels, drained
  • 125.00 ml grated tasty cheese
  • 20.00 ml finely chopped fresh coriander leaves
  • 345.80 gm buttermilk
  • 36.40 gm light-flavoured extra virgin olive oil
  • 1 long red chilli, thinly sliced
  • Sliced avocado, to serve
  • Quartered cherry tomatoes, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan and line it with baking paper, making sure to extend the paper 2cm above the pan on all sides for easy removal.
  • In a large bowl, combine flour, baking powder, and chili powder by sifting. Add polenta, sugar, salt, capsicum, corn, cheese, onion, and coriander. Season with pepper and stir to combine. Make a well in the center and add buttermilk, egg, and oil. Stir to combine well. Transfer mixture to a prepared pan, smooth the top, and garnish with sliced chili.
  • Bake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean. Allow to rest in the pan for 10 minutes, then transfer to a wire rack to cool. Slice and enjoy with avocado, cherry tomatoes, and extra coriander leaves.

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