- Prep Time:30 mins
- Cook Time:60 mins
Bacon & Cheddar Damper
+1 Edgell Corn
Any Aussie camper knows how delicious damper is, but it’s also a fantastic snack to cook at home in a pizza oven or under the hood of the BBQ. We’ve added corn to this bacon and cheddar variation for small bursts of sweetness. This recipe is always a favourite with the whole family!
Original recipe by ERIN MADE THIS | 1.1.16
+1 1 CAN (420g) EDGELL CORN KERNELS
- 2 rashers of middle bacon, trimmed and chopped
- 3 cups self-raising flour
- 80g butter, chopped and chilled
- 100g vintage cheddar cheese, grated
- 2 tablespoons fresh chives, chopped
- 1 cup water
Preheat the oven to 180°C and line a flat baking tray with baking paper.
Place the chopped bacon in a cold non-stick frypan and place on a medium heat.
Cook the bacon until crispy. Set aside to cool.
Place the flour in a large mixing bowl and rub in the butter with your fingertips.
Once the mixture resembles bread crumbs, fold through cheese, chives and cooked bacon.
FOLD THROUGH DRAINED EDGELL CORN KERNELS.
Add the water and stir with a wooden spoon until the mix forms a rough dough, add additional water if required and take care not to overbeat.
Form into a round loaf approximately 20cm and score an X on the top.
Bake for 50 minutes until brown and cooked through.
Serve warm with butter.
Form the dough into 8 individual rolls and bake close together on the lined tray for 25-30 minutes.