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The best easy cheese & sweetcorn bread

A one-bowl easy cheese and creamy sweetcorn bread loaf recipe

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr
Servings: 8
Course: Bread
Cuisine: South African

Ingredients

  • 350 grams self-raising flour
  • 1 cup grated Kerrygold Vintage Cheddar
  • 4 spring onions outer leaves trimmed and finely chopped (white and light green parts)
  • A knife tip Cayenne pepper optional
  • ¼ tsp mustard powder or Dijon mustard
  • ¼ tsp fine salt
  • 2 large free-range eggs
  • 50 ml milk
  • 1 tin creamed sweetcorn
  • 1 Tbsp softened Kerrygold butter for the pan

Instructions

    Cup of Yum
  1. Preheat the oven to 180C/350F.
  2. In a large bowl add the flour, grated cheese, chopped spring onions and spices. Mix to combine.
  3. In a large jug add the eggs, milk and creamed sweetcorn and mix to combine.
  4. Stir the wet ingredients into the dry and gently fold until combined. Do not over mix.
  5. Brush the loaf tin with softened Kerrygold butter and lightly dust with flour. Tip any excess out.
  6. Spoon the batter into the prepared loaf tin and bake for 60 minutes. Loosely cover with tin foil to prevent over browning.
  7. 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.