Herby Loaded Corn Bread with Cheese and Panchetta
Super flavour packed Loaded Corn Bread. Filled to the brim with sweet corn kernels, deliciously smokey Panchetta, rich in flavour vintage Gruberg or Cheddar, and oodles of fresh parsley, chives and dried herbs. Feel free to add a dash of chilli and garlic too.
This Corn Bread might not be high on the healthy scale, but boy is it delicious. Such a treat and definitely an umami bomb. I haven’t made corn bread in years. But I was craving a savoury baked item and this Loaded Corn Bread popped into my head.
It is basically the identical recipe to my Loaded Savoury Muffins, but obviously in loaf form. No need to provided storage instructions, since serving this warm with a pat of butter will ensure there is nothing left to store. So be warned. It is super moreish.
Loaded Corn Bread
Ingredients
- 1 Tin of Sweetcorn Kernels (410g) (Not creamed corn) Divided
- ½ Cup Milk/Buttermilk Divided
- 6 Slices Panchetta / cooked streaky bacon (Roughly 1 cup) Finely Chopped
- 2 tbsp Fresh Chives Finely Chopped
- 2 tbsp Fresh parsley Finely Chopped
- 1 Cup Vintage/Mature Gruberg or Cheddar Grated
- 3 Eggs
- 1 tsp Sugar
- ½ Cup Oil (Vegetable/Sunflower/Canola)
- 1½ Cups All-Purpose/Cake Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tbsp Dried Italian Herb Mix or Mixed Herbs
- ½ tsp Chili powder Optional
Instructions
- The following step is optional but does make a difference to the texture of the loaf:
- Drain the tin of corn, divide and set half aside. Add the other half of the corn and half the milk (¼ cup) to a food processor and blend, or use a hand blender or masher. Set aside
- Preheat the oven to 180°C and grease a loaf tin with non-stick cooking spray and/or line with baking paper
- Note: I prefer to use Panchetta rather than bacon just to decrease the prep since you do not have to precook the Panchetta
- If using panchetta, finely chop and set aside
- If using bacon, place a frying pan on medium-high heat, add the bacon and cook for 8 – 10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain and cool. Once cooled, finely chop the bacon
- Next, finely chop the chives and parsley, then grate the cheese
- In a large bowl or you stand mixer, combine the eggs, remaining milk, sugar and oil and whisk to combine
- Add the corn and the corn puree, dried herbs, chilli, chives, parsley, Panchetta and grated cheese and mix through
- Finally, sift in the flour, baking powder, baking soda and salt. Mix until the batter is well combined
- Pour the batter into the prepared loaf tin and bake for 30 – 35 minutes until golden and a skewer or cake tester inserted into the centre comes out clean
- Once baked, allow the loaf to cool in the tin for around 5 – 10 minutes. Gently loosen, remove from the tin and allow to cool further or serve warm
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