Corn & Camembert Bread

“This is an Edgell recipe I found in an old cookbook, I had a little bit of Brie to use up so I did a half batch with no issues in conversion, I also used half corn kernels, half creamed corn which was lovely.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 180.C.
  2. Sift flour, mustard powder & pepper into a bowl, rub butter in with fingertips.
  3. Toss corn, and cheese through flour, add eggs and enough reserved liquid to holds it together when mixed.
  4. Place on a well-greased baking tray and flatten down slightly, slash dough slightly to make 8 segments.
  5. Bake for 30 mins or until cooked through.

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