The best easy cheese & sweetcorn bread
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr
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Servings
8
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Course
Bread
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Cuisine
South African
The best easy cheese & sweetcorn bread
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A one-bowl easy cheese and creamy sweetcorn bread loaf recipe
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Ingredients
- 350 grams self-raising flour
- 1 cup cheddar cheese grated, Kerrygold Vintage
- 4 spring onions outer leaves trimmed and finely chopped (white and light green parts)
- cayenne pepper optional, a knife tip
- ¼ tsp mustard powder or Dijon mustard
- ¼ tsp salt fine
- 2 egg large, free-range
- 50 ml milk
- 1 creamed sweetcorn tin
- 1 Tbsp butter softened, Kerrygold, for the pan
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl add the flour, grated cheese, chopped spring onions and spices. Mix to combine.
- In a large jug add the eggs, milk and creamed sweetcorn and mix to combine.
- Stir the wet ingredients into the dry and gently fold until combined. Do not over mix.
- Brush the loaf tin with softened Kerrygold butter and lightly dust with flour. Tip any excess out.
- Spoon the batter into the prepared loaf tin and bake for 60 minutes. Loosely cover with tin foil to prevent over browning.
- Allow the bread to cool in the tin for 20 minutes before removing and allowing to cool completely before cutting.
Notes
- As this is a quickbread recipe it will not have a very long shelf life.
- Seal any leftovers in an airtight container or freeze.
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