Easy Cheese and Corn Bread (South African Classic)
This cheese and sweetcorn bread is a South African classic that comes together in one bowl and takes just over an hour from start to finish. It is soft, savoury, and full of cheesy flavour with just the right amount of sweetness from the creamed corn. Serve it warm with butter, or toast a slice the next day for something even better.
I grew up eating this at braais, and it is one of those recipes that immediately takes me back. The combination of mature Cheddar and creamed sweetcorn is simple but so good. Use the strongest Cheddar you can find, as you want that sharpness to carry the sweetness of the corn.
I add mustard and cayenne to give it a pop of spice, but you can leave these out if you prefer something milder. The spring onions add a fresh savoury note, and you could swap them for chives or parsley, or use all three. I am a big fan of cheesy herb bread , and this is a close cousin.
Tips for the Best Cheese and Sweetcorn Bread
The most important thing is to avoid overmixing the batter. Fold the wet ingredients into the dry until just combined. Overmixing develops the gluten and will give you a tough, dense loaf rather than a soft, tender crumb.
Use self-raising flour so you do not need to worry about baking powder ratios. If you only have plain flour, add 2 tsp of baking powder per 250 grams of flour.
Grease and flour your loaf tin properly. Brush it with softened butter and give it a light dusting of flour, tipping out the excess. This bread has a tendency to stick because of the cheese and corn.
Cover the loaf loosely with foil about halfway through baking if the top is browning too quickly. You want a golden crust, not a dark one.
Let the bread cool in the tin for a full 20 minutes before turning it out. It is tempting to slice straight away, but it needs that resting time to hold together properly.
Frequently Asked Questions For Cheese & Corn Bread
Can I make cheese and sweetcorn bread with plain flour?
Yes. Add 2 tsp of baking powder per 250 grams of plain flour to replace the self-raising flour.
What is the best cheese for sweetcorn bread?
A sharp, mature Cheddar works best. The stronger the cheese, the better it balances the sweetness of the creamed corn. A vintage or extra mature Cheddar is ideal.
Can I add other ingredients to this bread?
Yes. Chopped bacon, jalapeños, roasted red pepper, or fresh herbs like thyme and rosemary all work well. Add them to the dry ingredients before folding in the wet.
Can I make this in a muffin tin instead of a loaf tin?
Yes. Divide the batter between a greased 12-hole muffin tin and bake at 180°C (350°F) for 20 to 25 minutes. They make great individual portions for lunchboxes or alongside soup.
Why is my sweetcorn bread dry?
The most common reason is overbaking or overmixing the batter. Fold the ingredients gently until just combined, and check the bread at 50 minutes. A skewer should come out clean but slightly moist.
Can I use frozen or fresh corn instead of creamed sweetcorn?
You can, but the texture will be different. Creamed sweetcorn provides moisture and binding that fresh or frozen kernels do not. If using fresh corn, blitz half of it in a food processor to create a creamy consistency and leave the rest whole.
Serving Suggestions
This bread is perfect alongside soup. I love it with my best butternut soup, creamy roasted tomato soup, split pea and ham hock soup, or carrot and coriander soup with cumin and orange.
It also works well sliced and served at a braai, packed into lunchboxes, or toasted the next morning with butter. Try it alongside a hearty stew or chilli for a comforting weeknight meal.
Easy Cheese and Sweetcorn Bread Recipe
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
- 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
You Might Also Like These Bread Recipes
Easy cheese & onion bread with red pepper pesto
Pumpkin rolls with rosemary and sea salt
Easy wholewheat bread (Cape seed loaf)
Cheesy brioche rolls from Angama Mara
South African Recipes: My Collection Of Classics And Favourites
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest
Hi Sam
Is there no raising agent like baking powder or bicarb in this recipe?
Hi Philanie, self-raising flour includes all the raising agent, you don’t need to add more if you are using this
This looks delicious. I don’t think we can get cream sweet corn in the UK, what would you add to a tin of plain sweet corn?
Or I’ll track down the real thing in the South African shop!
Thanks
Sarah x
Hi Sarah you could just use a tin of sweetcorn, or drain and hten blend half of it and keep the oother half whole and that would make creamy corn.
Hi!
I assume the tin is 410g sweetcorn?
Hi Marenel – yes one standard 410gram tin
Can I use this recipe to make several muffins instead of one loaf?
Hi Claire you definitely could make these into muffins. They might not dome too much but they will definitely work.