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September 2, 2013

Quick Corn Bread

Quick Corn Bread - serve warm with butter = scrumptious!    #quickbread #bread #cornbread #mixandbake #corn

Not cornmeal bread ...  Bread with actual corn ! This is a great alternative to dinner rolls {depending on the main meal of course}

It makes slicing a little difficult and as you can see the bread doesn't slice 100%, but it's best served right out of the oven with butter only.

This is another mix and bake recipe which I have made countless times before.  One thing, however, it should be eaten on the day it was baked.


1 Medium Bread

2 Extra-Large Eggs
1/2 cup + 2 TB Milk
2 TB Oil
1 t Salt
1 can (410g) Sweetcorn    {the creamed type}
3 1/2 cups Self-Raising Flour

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a medium bread loaf pan with cooking spray and line the bottom.
2.) Beat together the Eggs, Milk, Oil and Salt - stir in the can of Sweetcorn and mix.
3.) Add the Flour to the Egg mixture and stir until combined.
4.) Scoop the batter into the loaf pan and bake 50 minutes until brown on top and a tester comes out clean.

Leave to cool in the loaf pan for 2 or 3 minutes and turn out the bread.

Serve warm with butter   {and cheese if you so wish!}

Till later,

With A Blast

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  1. Looks delicious! I'd probably eat the whole loaf on the day it was baked!! (With lots of butter!)

  2. Yum!! Anything with corn is a definite for me (; Hopped over from Katherine's Corner. Hope you have a lovely Thursday and a wonderful weekend!

    In Gratitude,
    The Homesteading Cottage

  3. Ohhh how nice would that be with soup in winter yumm!

  4. I agree with Mel - I bet this would be great with soup! Pinned it :)

  5. Try bacon drippings instead of oil for a yummy bacon flavor...


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