Chef's Corner
Cheese and Corn Bread
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 optional
- ¼ tsp fine salt
- 2 large free-range eggs
- 50ml milk
- 1 tin creamed sweetcorn
- 1 Tbsp Kerrygold butter for the pan
Directions
- 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.
