Recipe Scene: Corn Bread

Strictly speaking, I don’t know that this actually is corn bread in the true sense of the word. It doesn’t contain cornmeal, it’s really just a standard loaf of bread with a tin of corn added. But it’s none the worse for that, it has a delicious flavour, is beautifully soft and is equally good fresh or toasted and spread generously with butter. I sometimes add some finely chopped jalapenos and some cayenne pepper to add a little kick to it. It’s also good with a few handfuls of cheese added. Perhaps just don’t serve it to anyone form America.


260 mls warm water

2 teaspoons yeast

600 grams white bread flour mix

1 tin drained corn kernels




  1. Place the warm water and yeast in a bowl. Stir well and leave for a minute or two of the yeas to start activating. Add the flour.
  2. If using a kitchen appliance use the dough hook to knead for 6-7 minutes, adding the drained corn for the last minute. If making by hand knead well until the dough is smooth and elastic.
  3. Place in a large bowl covered with greased cling film and leave for an hour or so. Knead lightly, form in the desired shape – loaf tin or free form, whatever you fancy – cover and leave for a second proving.
  4. Brush the top with milk and place in a 200 degree oven for 30 minutes or so until golden brown and cooked through.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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