Easy Cheese & Sweetcorn Bread
This is a super simple, one-bowl recipe for a moist and savory cheese and sweetcorn bread loaf. It's packed with flavor from sharp cheddar and creamy sweetcorn, making it a perfect side for a hearty meal or a delicious snack on its own. The cayenne pepper adds just a hint of warmth without being overpowering.
| Cuisine | South African |
| Category | Bread |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Rising Time | 20 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Preheat your oven to 180°C (350°F). Make sure you give it enough time to get to temperature.
- 2
In a large mixing bowl, combine the flour, grated cheese, chopped spring onions, and all the spices. Stir everything together until it's well mixed.
- 3
In a separate large jug or bowl, whisk the eggs, milk, and creamed sweetcorn until they are thoroughly combined.
- 4
Pour the wet ingredients into the dry mixture. Using a spatula, gently fold everything together just until you no longer see any dry flour. Be careful not to over-mix, as this can make the bread tough.
- 5
Prepare your loaf tin by brushing the inside with the softened butter. Lightly dust the buttered tin with flour, then tap out any excess.
- 6
Spoon the prepared batter into the loaf tin. Place it in the preheated oven and bake for 60 minutes. If you notice the top browning too quickly, you can loosely cover it with aluminum foil.
- 7
Once baked, let the bread cool in the tin for 20 minutes. After that, carefully remove it from the tin and let it cool completely on a wire rack before you slice it.
Nutrition Information
| Calories | 280 |
| Protein | 10g |
| Carbohydrates | 38g |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 60mg |
| Sodium | 420mg |
| Potassium | 150mg |
| Fiber | 2g |
| Sugar | 4g |
| Vitamin A | 200IU |
| Vitamin C | 2mg |
| Calcium | 200mg |
| Iron | 2mg |
Recipe Notes
Quickbreads, like this one, are best enjoyed fresh. They typically don't last as long as yeasted breads, so it's a good idea to eat them within a few days.
If you have any leftover bread, you can store it in an airtight container at room temperature. For longer-term storage, it freezes beautifully. Just wrap it well and thaw it before you plan to serve it.
For the best texture and rise, be careful not to overmix the batter. Only stir until the ingredients are just combined. A few small lumps are perfectly fine.
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