Sweetcorn and Cheese Loaf

Homemade and served fresh from the oven, this Sweetcorn and Cheese loaf, a savoury bread with the most amazing flavours is a winner every time. It only takes a few minutes to prepare and it doesn’t need any special equipment. Using two of my favourite ingredients, cheese and sweetcorn, you can easily mix it up and make it your own.

The last couple of days I have found myself having a slice of this loaf and coffee for breakfast. I pop a slice into the toaster and then spread with butter. I like it just like that. You can however also serve it with cottage cheese and chopped chives, tuna mayo, or fresh avocado.

Our family is very fond of bread. Any shape, size and type will do. I try and bake at least one fresh loaf a week, to mix things up from the usual store-bought bread. I like experimenting with different ingredients, and this recipe makes this even easier.

Changing it up

This recipe is flexible too! Simply add or replace the ingredients I have used with what you like. Here are some combinations that could work:

• Cheese with chopped Chives;
• Cheese with a teaspoon of either fresh or dried Chilli’s;
• Ham and Mushroom
• Olives and Feta
• Bacon and Cheese

The list and combination options are plentiful. Don’t be scared to experiment.

Key Ingredients

This Sweetcorn and Cheese loaf takes only a few minutes to prepare, with ingredients you should have at home.

Fresh corn is always best if it’s in season, but frozen works as well. Just let the corn thaw and then drain it completely, patting dry if needed. For this recipe, I used canned sweetcorn. Just make sure you drain it thoroughly before mixing it into the dry ingredients.

I prefer cheddar cheese, but you can change it to any cheese you like.

No Special Equipment Needed

Apart from this recipe being quick and easy to make, you also don’t need any fancy kitchen equipment or utensils. You’ll only need two bowls (one of the dry ingredients and the other for the wet ingredients). A large spoon, a whisk, and a loaf pan. How easy!

Freezing

This loaf freezes really well. Simply let it cool on a wire-rack after cooling, cover in tinfoil and then place into a ziplock bag. On the day of serving, simply remove from the freezer at least 2-3 hours in advance. Once thawed, remove from plastic sleeve and put in oven at 100 degrees celsius until warmed through.

This is really delicious served with a nice bowl of soup, as a side to our Sticky Pork Riblets or to pack for school lunches!

How to make the Sweetcorn and Cheese Loaf

For this recipe, I used my deep loaf tin which measures approximately 35x14x10cm. However, if you do not have a tin this size, divide the mixture evenly and use two loaf pans of about 24cm’s. This one is good.

Amazon of course also has a huge variety to choose from.

Pre-heat the oven to 170 degrees Celsius (325 degrees Fahrenheit) and prepare your bread tin. It’s better to line the tin with baking paper as I have found the cooked loaf to stick to the tin when I try to remove it. Even though I have sprayed it with cooking spray.

HOT TIP

To prevent the sweetcorn from sinking to the bottom, coat it in a tablespoon of flour first.

Prepare your “buttermilk mixture” by adding two tablespoons of lemon juice to 2 1/2 cups of milk. Let it stand for 5-10 minutes.

Combine the sweetcorn mix, flour, baking powder, cheese, salt, and paprika.

Whisk the eggs, melted butter, and “buttermilk mix”. Add the wet ingredients to the dry and slowly combine. Mix just until the flour is moistened, no more than 15 seconds.

Pour the batter into your preferred pan and bake for 35 minutes until a skewer inserted comes out clean.

Let it cool for 10 minutes before trying to remove it from the tin. Further cool on a wire rack.

Serve warm with butter or your choice of topping.

Until next time!