Savory Corn Cake with Yogurt and Mozzarella
A savoury loaf in which fresh corn takes the lead: yoghurt makes it moist and gives it a tang, and cubes of mozzarella melt into soft pockets inside. Ideal for a packed lunch, a picnic, or as a main course with a salad.
The corn is used twice — four cobs are blended and make the base, the fifth stays as whole kernels and supplies the bite. Without that contrast the cake comes out uniform.
🔎 What is self-raising flour? — where it comes from, what goes in it and how it differs.
Ingredients
- 5 fresh corn cobs
- 200 g self-raising flour
- 100 g soft butter
- 4 eggs
- 1 pot of plain yogurt (approx. 190 g)
- 100 g mozzarella, diced
- 1 tbsp grated hard cheese
- 1 tbsp lemon zest
- Salt and black pepper, to taste
Method
- 1
In a large bowl, work the soft butter together with the eggs to an even mixture. Stir in the plain yogurt and the lemon zest.
- 2
Strip the kernels off 4 of the cobs and blend them (or grate them). Strip the fifth cob and set those kernels aside whole, for texture.
- 3
Add all the corn, blended and whole, to the wet mixture. Add the grated cheese and the sifted self-raising flour. Mix well.
- 4
Fold in the cubes of mozzarella and season with salt and pepper to taste.
- 5
Tip the mixture into a buttered and floured 24 cm tin.
- 6
Bake in a preheated oven at a medium heat (170-180 °C) for 40 to 45 minutes, until firm and golden.