Go Back

Easy Cheese and Sweetcorn Bread Recipe

A one-bowl cheese and sweetcorn bread with mature Cheddar, creamed corn and spring onions. Soft, savoury and ready in just over an hour.
Print Recipe
A loaf of the best easy cheese & sweetcorn bread with butter
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour

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

A soft, savoury quick bread made in one bowl with mature Cheddar, creamed sweetcorn, spring onions and a touch of cayenne and mustard. No yeast, no kneading, and ready in just over an hour.
Use the strongest Cheddar you can find for maximum flavour. The sharpness balances the sweetness of the creamed corn.
Do not overmix the batter. Fold the wet into the dry until just combined for the softest crumb.
Cover loosely with foil halfway through baking if the top is browning too quickly.
Storage: Keep leftover bread in an airtight container at room temperature for up to two days. It is best eaten on the day it is made.
Reheating: Toast slices in a toaster or air fryer. 
Freezing: Slice the cooled bread, wrap individual slices in cling film, and freeze for up to two months. Defrost at room temperature for about 20 minutes and toast before serving.
Servings: 8