This must be the happiest yellow bread I’ve ever made!
This chili cheese sweetcorn bread is a cross between a savoury muffin loaf and a bread loaf.
A bronzed top with a faint crunch, at the edges, tender in the centre and studded with sweetcorn.
It’s absolutely phenomenal in thick slices with a pat of butter. Each bite is flecked with chili and cheese and now I wish I had added more chili.
This is a no yeast bread! It’s my new go-to Spring brunch bread.
The cheese, sweetcorn and chili are doing the heavy lifting here providing flavour, nuance, sweetness and zing from the chili. I hope that when you make this, you enjoy it, right away!
The cheese gets the crust crisp and bronzed in the oven while maintaining a soft, moist texture on the inside.
Everything comes together easily without any fuss.
It’s perfect for lunch boxes or anytime snacking or great at barbecues.
You could also bake these in muffin cases for individual servings.
It freezes well. I usually slice them up before freezing so that I don’t have to defrost everything if I only want one slice.
Admittedly this sweetcorn bread has a short lifespan in our home.
To thaw simply leave it out at room temperature for about 20 minutes
The bread will keep well for up to three days in an airtight container. I usually store it in the refrigerator.
With so much flavour, texture and colour, this yellow bread is all the happy sunshine you’ll need!
Here’s what you’ll need:
Chili Cheese Sweetcorn Bread
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 tsp salt
- 1 cup strong cheddar cheese (shredded)
- 2 large eggs
- 150g butter (salted)(melted)
- 100ml whole milk
- handful of coriander (chopped)
- 2 green chillies (diced) (add more or less according to preference)
- 1 1/2 cups sweetcorn (tinned, drained)
Instructions
- Preheat oven to 190°C or 374°F and grease your Jacob Bromwell bread loaf tin with butter
- In a large bowl, sift the flour and combine all the dry ingredients.
- In a glass jug, whisk the wet ingredients together, add in the sweetcorn and mix together.
- Pour and fold the wet ingredients into and with the dry ingredients.
- Combine well and spoon the mixture into the greased baking pan.
- Bake for 30-35 minutes until the bread is cooked through or until a skewer inserted into the centre, comes out clean.
- Allow the bread to cool down completely in the tin before slicing,
- Serve it plain or with a good pat of butter.
