Dump the whole packet of flour into a mixing bowl.
Drain the can of corn, mash them in a bowl, then mix them into the flour
Add half of beer – it should be room temperature, and mix, then continue adding slowly – you don’t want the dough to get too sloppy.
Once combined, stop, as you don’t want to overmix.
Scrape the mix into the pre-warmed Dutch oven or into a loaf pan and bake for an hour.
Leave to cool in the Dutch oven or loaf pan for 20 minutes or so before turning out. The loaf is ready when a skewer inserted into the loaf comes out clean.