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.
 
Created by Drizzle and Dip
Enjoy,

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