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Serves: 12
Prep time: 20 mins
Total time:
Recipe photograph by Hannah Rose Hughes
Recipe by Sarah Akhurst
Part cornbread, part soda bread, this super-easy sweetcorn loaf, studded with feta and chives, is a really versatile addition to your kitchen. Cut into chunky slices and pop into packed lunch boxes, serve alongside bowls of soup for a filling lunch, or toast and slather with bacon butter for the perfect lazy brunch
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Breakfasts Pork Weekend Savoury bakes Bread Baking
Nutritional information (per serving)
Calories
310Kcal
Fat
21gr
Saturates
12gr
Carbs
22gr
Sugars
2gr
Protein
8gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 300g self-raising flour
- 1 tsp baking powder
- ½ tbsp caster sugar
- 1 tsp fine sea salt
- 3 medium eggs
- 100g butter, melted and cooled
- 100g buttermilk
- 1 x 198g tin sweetcorn, drained
- 100g feta, crumbled
- 10g chives, finely chopped
- 20g Parmesan, finely grated
For the bacon butter
- 3 back bacon rashers (you’ll need 75g)
- 125g unsalted butter, softened
- 5g chives, finely chopped
To serve
- your favourite breakfast items (we used fried eggs, grilled tomatoes and watercress)
Step by step
Get ahead
The loaf keeps for up to 3 days in an airtight container, or individual slices can be frozen. The bacon butter keeps for up to 1 week in the fridge or up to 1 month in the freezer.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 900g loaf tin (measuring about 10cm x 20cm on the base). In a bowl, combine the flour, baking powder, sugar and salt. In a separate bowl, whisk together the eggs, butter and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until well combined. Stir through the sweetcorn, feta and chives. Transfer the mixture to the prepared tin and scatter over the grated Parmesan. Bake for 45 minutes, or until well risen and golden, and a cake skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 minutes, then remove and leave to cool completely on a wire rack.
- For the butter, dry fry the bacon in a frying pan for 4-5 minutes or until crisp. Remove to a plate and leave to cool. Chop very finely then mix through the butter with the chives. Transfer to a small serving bowl and keep chilled until you are ready to use.
- Cut the loaf into chunky slices and toast until golden. Spread with the bacon butter and then top with your favourite breakfast items.
