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 everytime. 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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Bakes, Breakfast, Brunch, Lunch, Lunchbox, Side Dish
Cuisine: South African
Keyword: Bread, cheese, Loaf, Sweetcorn, Sweetcorn and Cheese Bread, Sweetcorn and Cheese Loaf
Servings: 1 Loaf
- 2 cups Fresh or Frozen Sweetcorn Coated in 1 tablespoon of flour
- 4 cups All purpose flour 500g
- 4 tsp Baking Powder 16g
- 1 cup Grated cheese 113g
- 2 tsp Fine salt
- 1 tsp Paprika
- 2 Eggs
- ½ cup Melted Butter 125ml
- 2 ½ cups Milk 625ml
- 2 tbsp Lemon Juice
Preheat the oven to 170 degrees Celsius (325 degrees Fahrenheit)
Grease and line a loaf pan.
Coat the sweetcorn in one tablespoon of flour.
Prepare the buttermilk 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 eggs, melted butter, buttermilk, and milk together.
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.