It is a basic South African cheese and sweetcorn bread recipe and it’s really easy to make. Every thing comes collectively in a single bowl with minimal fuss. I add mustard and cayenne to present it a pop of spice.
I developed this recipe for my consumer Kerrygold for an Instagram reel. I like their Cheddar cheese vary and used the Classic Cheddar right here. You actually desire a stronger Cheddar flavour to hold the sweetness of the creamed corn.
This cheese and cornbread is nostalgic and one thing I ate rising up. I bear in mind it being served at braai’s, and I’m certain this could possibly be made in a braai (BBQ) too.
The spring onions add a flavour however you possibly can use chives or parsley instead, or add them in together with the spring onions. I’m a giant fan of tacky herb bread.
Freezing & storage
As this can be a fast bread recipe, it’s greatest to eat the bread as quickly after it’s been made as potential.
When you have any leftovers, retailer them in an hermetic container or slice, wrap and freeze. This fashion you possibly can pull out one slice at a time for later use.
To thaw merely go away it out at room temperature for about 20 minutes and toast in a toaster or air fryer.
What to serve with straightforward cheese and sweetcorn bread:
This bread is the right pairing with soup and I like these recipes:
My greatest butternut soup recipes
Carrot & coriander soup with cumin & orange
My different bread recipes & fast bread recipes you may like
Simple cheese & onion bread with purple pepper pesto
Simple no-knead focaccia bread
Pumpkin rolls with rosemary and sea salt
Simple wholewheat bread (Cape seed loaf)
Tacky brioche rolls from Angama Mara
- 350 grams self-raising flour
- 1 cup grated Kerrygold Classic Cheddar
- 4 spring onions outer leaves trimmed and finely chopped (white and lightweight inexperienced elements)
- A knife tip Cayenne pepper non-compulsory
- ¼ tsp mustard powder or Dijon mustard
- ¼ tsp wonderful salt
- 2 giant 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 big bowl add the flour, grated cheese, chopped spring onions and spices. Combine to mix.
-
In a big jug add the eggs, milk and creamed sweetcorn and blend to mix.
-
Stir the moist substances into the dry and gently fold till mixed. Don’t over combine.
-
Brush the loaf tin with softened Kerrygold butter and flippantly mud with flour. Tip any extra out.
-
Spoon the batter into the ready loaf tin and bake for 60 minutes. Loosely cowl with tin foil to forestall over browning.
-
Enable the bread to chill within the tin for 20 minutes earlier than eradicating and permitting to chill utterly earlier than chopping.
Seal any leftovers in an hermetic container or freeze.
BUY MY NEW eBOOK
Discover me on Instagram & Pinterest
