This is a classic South African cheese and sweetcorn bread recipe and it’s so easy to make. Everything comes together in one bowl with minimal fuss. I add mustard and cayenne to give it a pop of spice.
I developed this recipe for my client Kerrygold for an Instagram reel. I adore their Cheddar cheese range and used the Vintage Cheddar here. You really want a stronger Cheddar flavour to carry the sweetness of the creamed corn.
This cheese and cornbread is nostalgic and something I ate growing up. I remember it being served at braai’s, and I’m sure this could be made in a braai (BBQ) too.
The spring onions add a flavour but you could use chives or parsley as an alternative, or add them in along with the spring onions. I am a big fan of cheesy herb bread.
Freezing & storage
As this is a quick bread recipe, it’s best to eat the bread as soon after it’s been made as possible.
If you have any leftovers, store them in an airtight container or slice, wrap and freeze. This way you can pull out one slice at a time for later use.
To thaw simply leave it out at room temperature for about 20 minutes and toast in a toaster or air fryer.
What to serve with easy cheese and sweetcorn bread:
This bread is the perfect pairing with soup and I love these recipes:
My other bread recipes & quick bread recipes you might like
Easy wholewheat bread (Cape seed loaf)
The best easy cheese & sweetcorn bread
- 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
- 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.