Ingredients

• 1 loaf - Bread
• 1 - Potatoes
• 1/2 tin - Sweet corn cream style
• 1 tbsp - Coriander leaves
• 3 - green chillies
• 1 tsp - mint leaves
• 2 tbsp - Cream cheese
• 1 tbsp - Thick curd
• 1/2 tsp - White vinegar
• Salt and sugar
• 2 sprigs - Spring onion
• Grated cheese - as needed

How to Make Sweet Corn Stuffed Bread

• Take 1 unsliced loaf of bread.
• Make a slit along the centre about 3/4th way deep.
• Carefully scoop out as much of inside as possible.
• Keep an inch thick wall all around.
• Grate 1 large potato, boiled and chilled, into a big bowl.
• Add 1/2 tin sweet corn cream style.
• Add 1 tbsp coriander leaves, 3 green chillies, 1 tsp mint leaves, all finely chopped.
• Add 2 tbsp cream cheese, 1 tbsp thick curds, 1/2 tsp white vinegar, salt and sugar to taste.
• Grind the scooped out bread to make crumbs, and add to potato.
• Add 2 sprigs spring onions with greens, finely chopped, to potato.
• Mix contents of bowl gently with fork or wooden spatula.
• Stuff this mixture into hollowed bread, place on a baking sheet.
• Sprinkle generously with grated cheese, and any herb or choice.
• Bake in pre-heated oven at 180 C, till cheese melts.
• Cool a little before cutting with very sharp bread knife.
• Serve warm with a fresh dip or sauce.