Corn, chive and parmesan loaf

Make the most of juicy natural sweetcorn and use it in this easy savoury loaf.

Serves: 8

Preparation time:  10 minutes

Cooking time:  1 hour and 15 minutes

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You will need

  • Unsalted butter, for greasing
  • 50ml medium olive oil
  • 200ml British semi skimmed milk
  • 2 medium free range Woodland eggs
  • 300g plain flour
  • 120g parmesan, or other Italian hard cheese, grated
  • 2 teaspoons baking powder
  • 3 tablespoons chopped fresh chives
  • 250g fresh British sweetcorn kernels (cut from a cob, or use tinned if preferred)
  • Pinch of salt
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Recipe Information

Step by step guide to making Corn, chive and parmesan loaf

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 2lb loaf tin thoroughly with the butter.
  2. In a jug, whisk together the olive oil, milk and eggs until combined. Set aside.
  3. In a large bowl, combine the flour, cheese, baking powder, chives, corn and salt. Create a well in the centre and pour in the milk and egg mixture. Stir to combine – you should have a sticky dough.
  4. Transfer the dough into the loaf tin and bake for 45 minutes. Cover with foil and bake for a further 30 minutes, until a skewer inserted into the centre comes out clean.
  5. Remove from the oven and leave to cool on a wire rack. Slice just before serving, delicious with or without butter.

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Nutritional information for Corn, chive and parmesan loaf

Nutritional information for Corn, chive and parmesan loaf

Nutrition type per serving
Calories 335 kcal
Total Fat 14.2g
Saturated Fat 5.2g
Salt 0.88g
Sugar 3.1g

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