Quick Corn Bread
This recipe for a Quick Corn Bread (with actual corn) is so simple – mix, bake and serve ! The bread makes the perfect side to a main meal, or enjoy as a snack.
Not cornmeal bread … Bread with actual corn ! This is a great alternative to dinner rolls (depending on the main meal of course).
I think this Quick Corn Bread is one of the breads I make the most. You can not only serve the bread as a side, but it is also a delicious snack.
Whenever you have a craving for a baked savory treat, this is it ! Slap some butter on the warm, fresh out of the oven, Corn bread and you are set.
It makes slicing a little difficult and as you can see the bread doesn’t slice 100%, but it is best served right out of the oven with butter only.
However, we also love to add a slice of cheese to ours, especially when I baked the bread to be enjoyed as a snack only.
This is another mix and bake recipe which I have made countless times before and has never failed me. One thing, however, it should be eaten on the day it was baked.
More Quick Bread (sweet and savory) recipes you might like:
- Tomato Basil Bread
- Date and Walnut Bread
- Onion Corn and Cheese Skillet Bread
- Sundried Tomato and Corn Bread
- Bacon and Cheese Bread
Quick Corn Bread
Quick Corn Bread
Ingredients
- 2 extra-large Eggs
- ½ cup + 2 TB Milk
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt
- 1 can 410 grams Sweetcorn, (the creamed type) ( 14 oz can )
- 3 ½ cups Self-Raising Flour
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – spray a medium bread loaf pan with cooking spray and line the bottom with baking paper
- Beat together the Eggs, Milk, Oil and Salt – stir in the can of Sweetcorn and mix
- Add the Flour to the Egg mixture and stir until combined
- 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
Delicious and easy.. best I have ever made!
It is easy to make. Very delicious
What does TB stand for?
Florence, TB is tablespoon and t is for teaspoon. Hope this helps
The recipe also works as corn muffins. Just takes less time to cook.
Yes ! I am making corn muffins frequently for breakfast 🙂 (Bake for 15 minutes or until a tester comes out clean)
Try bacon drippings instead of oil for a yummy bacon flavor…
Ohhh how nice would that be with soup in winter yumm!
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,
Michele
The Homesteading Cottage
Looks delicious! I'd probably eat the whole loaf on the day it was baked!! (With lots of butter!)