I baked savoury breads and muffins many times in the past. But never blogged about them, so this time when I was doing some more experiments with flavours, I thought I should write the recipe for future use. And then this Cheese Sweet Corn Bread looked so gorgeous after baking, that I couldn’t resist myself from shooting it. Whatever photos you’re seeing here arranged and shot within 15 minutes. The shoot was not planned, and I had very little time left yesterday after baking this. I was having some other works to finish. So I took the photos in a hurry. Checked them on my PC and here they’re in front of you. 🙂
About the bread- this is an one bowl yeast free savoury bread. It can be whipped up easily with very little time. The taste was so good with the bites of cheese and corn; even my 6 yr. old fussy eater approved it. When I was baking this, my home smelled divine with all the aroma of cheese and curry leaves. You can pack the slices for your kid’s tiffin, they make great breakfast or even dinner with a warm bowl of soup as side.
Cheese Sweet Corn Bread (with coconut & curry leaves)
- All-purpose flour/Maida- 1 cup
- Boiled sweet corn kernels- 1 cup (approx)
- Curry leaves- 4-5 sprigs
- Scallion- 1 (chopped)
- Black pepper powder- ¾ tsp
- Baking powder- 2 tsp
- Egg- 1 (at room temperature)
- Salt- 1 tsp
- Fresh grated coconut- ½ cup
- Vegetable oil- ¼ cup
- Milk- ½ cup
- Cheese- ¼ cup + more to sprinkle on top (I used Amul’s processed cheddar)
Add corn kernels in a mixer/grinder. Grind until a coarse mixture forms. I’ve grinded them in such a way that some kernels stayed intact. Take out the mixture in a bowl, keep aside.
Prepare a 4.5” X 8.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
In a separate bowl add all-purpose flour, black pepper powder, salt and baking powder. Whisks well, into this add chopped scallion, grated coconut, egg, oil, curry leaves (tear them into pieces using your fingers), milk and crushed sweet corns (I’ve measured ½ cup of this and added into the bread batter). Mix well using a spatula. Fold in grated cheese, mix gently. The batter would be thick and that is absolutely fine.
Preheat oven to 176C. Pour this into the prepared loaf pan. Smooth the top with the help of spatula. Sprinkle some cheese on top. Tap loaf pan gently on kitchen counter couple of times to release the air bubbles.
Bake for 35-40 minutes. Do the toothpick test after 30 minutes. Insert toothpick in the middle of the bread. Bread is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.
Cool the bread in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the bread. Turn onto a cooling rack and leave there until cool completely.
When cooled slice, serve and enjoy! These bread slices taste great on their own. You can serve them with some condiments of your choice.
After 25 minutes of baking I covered the top of the loaf pan loosely with a piece of aluminium foil to avoid over browning on top. So keep an eye on this, if the top of the bread looks perfectly baked/browned after 20-25 minutes, cover loosely and continue with baking.
This bread taste best fresh the same day. Store the slices in an airtight container, consume them within 2 days. Keep them in the refrigerator, if you’re not eating on the same day.