Need a Clean eating bread that's full of flavor, gives you some added veggie goodness and doesn't take all day to make? TaDa, here it is: Sweetcorn Bread. This bread has a delicious crispy crust, all you need is a little butter on it and it's the perfect afternoon snack.
Also see: Savoury Vegetable Muffins
Sweetcorn Bread
This Sweetcorn Bread is more of a cross between a savoury muffin loaf and a bread loaf, than actual bread really. There's no yeast in this so in the traditional sense of bread, this is really fast to cook, relying on the baking powder to do the work of the yeast. But I treat it like a loaf :)
There's so much flavor in this loaf. It's packed with a cup and a half of sweetcorn, along with some cheese and chives. Lots of kids happily eat corn anyway so this isn't a struggle to get them to eat, and if you're looking for an afternoon snack that's totally sugar free (we have this for breakfast sometimes too!) then this is a great bread to make. A little butter is all this needs to be a filling, yummy Clean eating snack.
I use either Wholemeal or Buckwheat flour in this bread. It's not a light and fluffy loaf to start with so the slightly denser texture these flours can give baking is absolutely fine.
The cheese works beautifully in this, it really helps the crust to become crisp in the oven while keeping the inside moist and binding the whole thing together.
This also freezes like a dream. If I'm making this and going to out some in the freezer, I always slice the bread before hand. This way, you won't need to defrost the whole loaf if you only want a slice or two for lunchboxes, and saves you having to try and carve a frozen loaf :)
What Is Sweetcorn Bread?
I call this sweetcorn bread because I cook it as a loaf and it's sliced and feels to me like a loaf. It's called sweetcorn because it has sweetcorn in it, but it's not the same as the traditional South African Corn Bread that's widely eaten (and is also delicious!).
This has the texture of a savoury muffin, but in loaf form. You could put this into muffin cases if you think your kids will prefer that (and we all know kids and muffins go hand in hand!)
Storing Sweetcorn Bread
Once this bread comes out of the oven, leave it to cool down before you slice it. This helps make sure the loaf is well bound and will not crumble when you cut into it. If you're eating it straight away, job done. If not:
Storing
This bread will keep well for up to 3 days in an airtight food container like this one. I keep this in the cupboard rather than the fridge, and it keeps really well.
If you still have some left after 3 days, freeze any left overs (see below).
Freezing
As is said, I find it easier to slice this pre freezing it and take it out as and when I need it, rather than freezing the whole thing uncut. You can freeze this like you would any bread, I tend to use a food bag to put it in, although I keep meaning to get some homemade bread bags because they'd be easier to get homemade breads into, one day, I shall get round to this :)
You can keep this bread in the freezer to up to a month.
More Clean Eating Loaf Recipes
How To Make Sweetcorn Bread
Ingredients
- 1¼ Cups Flour Wholemeal, Einkorn
- ⅔ Cup Butter Salted
- 2 Eggs
- ½ Cup Cheddar Strong, shredded
- 1½ Cups Sweetcorn Tinned, drained
- Handful Chives Chopped
- 1½ tsp Baking powder
- ½ tsp Salt
Instructions
- Heat your oven to 190° and grease a loaf tin ready for the mixture
- In a large bowl, combine your dry ingredients: flour, salt and baking powder, along with the shredded cheddar cheese and chives
- In another bowl, whisk the eggs and butter together, then add to the dry ingredients and gently combine. Add the drained sweetcorn and fold into the mixture
- Spoon the mixture into the loaf tin and bake for 30-35 minutes until the loaf is cooked through and a skewer inserted into the middle comes out clean
- Allow the loaf to cool down in the tin before slicing, to help the loaf bind together
Sweetcorn Bread Recipe
Sweetcorn Bread
Ingredients
- 1¼ Cups Flour Wholemeal, Einkorn
- ⅔ Cup Butter Salted
- 2 Eggs
- ½ Cup Cheddar Strong, shredded
- 1½ Cups Sweetcorn Tinned, drained
- Handful Chives Chopped
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
Instructions
- Heat your oven to 190° and grease a loaf tin ready for the mixture
- In a large bowl, combine your dry ingredients: flour, salt and baking powder, along with the shredded cheddar cheese and chives
- In another bowl, whisk the eggs and butter together, then add to the dry ingredients and gently combine. Add the drained sweetcorn and fold into the mixture
- Spoon the mixture into the loaf tin and bake for 30-35 minutes until the loaf is cooked through and a skewer inserted into the middle comes out clean
- Allow the loaf to cool down in the tin before slicing, to help the loaf bind together
