Corn Loaf & Candied Kumaras

October 27, 2001

These dishes are excellent additions to any Thanksgiving menu.

1 onion, finely chopped
One-half c. carrot, peeled and grated
One-half c. zucchini, peeled and grated
One-half c. red bell pepper, chopped
One-half c. green pepper, chopped
One-half c. celery, chopped
3 cloves garlic, minced
4 rashers bacon, cooked and crumbled (optional)
16-ounce can kernel corn
One-half c. cheddar cheese, grated
One-half c. self-raising flour*
4 eggs
Salt and pepper, to taste
Preheat oven to 375 degrees. Combine all ingredients and mix well. Spoon mixture into a greased loaf pan. Bake for 45 minutes to one hour, or until set. Let cool and turn onto a plate to slice and serve.

  • To make self-raising flour, combine: 3 c. plain flour, 2 tsp. baking powder, and 1 teaspoon baking soda.

Candied Kumaras


8 medium-sized kumaras**
6 Tbs. butter
Paprika, to taste
Three-fourths c. brown sugar
1 tsp. salt
Cinnamon, to taste
Nutmeg, to taste
One-half to 1 cup boiling water
** Kumaras are a type of sweet potato found throughout the Pacific and in Australia and New Zealand. Any sweet potato or yam is a good subsititute in this recipe.

Preheat oven to 350 degrees. Peel the kumaras and soak in water. Cut in half lengthwise and arrange in a buttered baking dish. Sprinkle with paprika, brown sugar, and salt. Dot with remaining butter and sprinkle with cinnamon and nutmeg. Add one-half cup boiling water, cover with foil, and bake for 15 minutes. Turn the kumaras, adding more water if necessary to prevent sticking. Cook another 15 minutes or so until they’re easily pierced with a fork.


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