This delicious cheesy bacon, sweetcorn pepper bread is an easy recipe, with a soft and tender crumb texture. Great with soups, picnics, parties, lunchboxes & freezer friendly. The flavors are simply wonderful! This savory bread is delicious served warm from the oven or cooled.
It has a texture of a cake, only the flavours are of course savory. A really simple and easy recipe and very pleasing!
This recipe is very easy and straightforward. You can even make this using a muffin pan (just adjust the cook time to less!).
This bread is also great for parties if you are looking for portion control and serve as individual muffins instead.
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For this recipe, I've used frozen sweetcorn, however, fresh or canned will also work. Just make sure you drain any liquid away of using canned sweetcorn.
It's a very flexible recipe too! If you wanted to add some red onion, simply chop or thinly slice and quickly sautee, and add them to the batter. Or perhaps some mushrooms? The choice is yours!
It's a moist, soft loaf/pound cake and so delicious!
They freeze very well, so always handy if you have unexpected visitors for a light lunch or brunch! This is really delicious served with a nice bowl of soup too, take along to a picnic or party, perhaps part of a wedding buffet!
So let's get straight to the recipe and see how we make this delicious savory bread. Please enjoy!
Ingredients you will need
- Eggs
- Sugar
- Oil
- Sweetcorn
- Red Bell Pepper
- Green bell Pepper
- Chopped bacon (cooked and cooled)
- Cheddar cheese
- Milk (divided)
- All Purpose flour
- Baking soda
- Baking powder
- Salt (reduce if your bacon is salty)
- Black Pepper
See the recipe card below for quantities.
Instructions
1. Place the sweetcorn in a blender or bowl, add 2 Tablespoons of milk, then blend or mash.
You can puree until smooth, or just pulse to have a lumpy texture. I pulsed to leave chunks of sweetcorn.
Chop the peppers and set them aside.
2. In a mixer, add eggs, sugar, oil and mix for 5 minutes.
Switch off mixer and using a wooden spoon, add the sweetcorn, bacon, red and green peppers and cheese. Combine well. Then add the remaining 6 Tablespoons of milk.
3. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
4. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 40 minutes.
Test with a toothpick the centre is cooked.
Top Tips
- You can make this in a 9 x 13 pan, double the recipe and check if cooked through after around 35 - 40 minutes.
- You can also use this recipe (same quantity ingredients as the regular loaf) to make 12 muffins, bake at the same temperature for between 20 - 25 minutes. Leave in the pan for 15 - 20 minutes before slicing so it has time to firm up a little.
- Serve warm or cooled, it's delicious either way! Enjoy!
We'd love to hear from you and what you thought of our cheesy bacon, corn and pepper bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Cheesy Bacon, Corn and Pepper Bread
Ingredients
- 3 eggs
- 1 Tablespoon sugar
- ½ cup or 120 ml oil
- 1 cup or 200 g Sweetcorn
- ¼ Red Bell Pepper, cut small cubes
- ¼ Green bell Pepper, cut small cubes
- 1 cup or 200 g cooked and drained chopped bacon, cooled
- 1 cup or 100 g grated Cheddar cheese
- 8 Tablespoons of milk, divided
- 1 ½ cups or 190 g All Purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 Teaspoon Salt, reduce if your bacon is salty
- 1 Teaspoon Black Pepper
Instructions
- Place the sweetcorn in a blender or bowl, add 2 Tablespoons of milk, then blend or mash. You can puree until smooth, or just pulse to have a lumpy texture. I pulsed to leave chunks of sweetcorn. Chop the peppers and set aside.
- In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the sweetcorn, bacon, red and green peppers and cheese. Combine well. Then add remaining 6 Tablespoons of milk.
- In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
- Pour the batter into the lined bread pan and bake at 325 F / 170 C for 40 minutes. Test with a toothpick the center is cooked.
Notes
You can make this in a 9 x 13 in pan, double the recipe and check if cooked through after around 35 - 40 minutes. You can also use this recipe (same quantity ingredients as the regular loaf) to make 12 muffins, bake at the same temperature for between 20 - 25 minutes. Leave in the pan for 15 - 20 minutes before slicing so it has time to firm up a little. Serve warm or cooled, it's delicious either way! Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 467Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 112mgSodium: 984mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 19g
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Jessica T
says:Just made this bread today. Bit fiddly with cooking the bacon, blitzing corn in the processor and mixing the wet ingredients but it was worth it! So delicious.