METHOD

1. Fry onion in butter and allow to cool. Add parsley and set aside.
2. Sift dry ingredients together.
3. Drain whole kernel corn, keep 50ml of tin water aside.
4. Mix whole kernel corn, tin water, onion and cheese together.
5. Add whole kernel corn mixture to the flour and mix thoroughly.
6. Spoon into a 28cm x 11cm greased loaf tin.
7. Bake in a preheated oven at 180°C for 50 minutes or until golden brown.
8. Loosen bread from sides of loaf tin, leave for 5 minutes before removing and cooling on a wire rack.
9. Slice and serve warm with butter.