Cheesy peppadew mielie bread

4 corn cobs, kernels removed
¼ cup flour, sifted
¼ cup maize meal
2 tsp white sugar
sea salt
white pepper
½ cup buttermilk
3 extra large organic eggs
¼ cup ready chopped
red peppadews
½ cup grated mature cheddar cheese

Method

1. Preheat oven to 180˚C. Process the corn kernels in a food processor until smooth.
2. Mix the wet ingredients into the dry ingredients and fold through corn.
3. Pour into a greased baking dish and bake for one hour, or spoon into baby loaf tins and bake for 20 minutes (makes 4). Or, fill jumbo muffin tins and bake for 15 minutes (makes 6).