I started making Corny Cheese Bread With Bacon Butter a few years ago and it’s one of my favourite go-to’s for so many occasions. I’m happy to serve this as a side dish at a dinner, it works as a starter at a dinner party, it’s the ultimate game day snack, but it’s also perfect for breakfast or lunch. Should you find yourself hosting a brunch, this tasty loaf provides a good amount of soakage for Champagne, Bloody Mary’s and Mimosa’s!
The bacon butter is optional if you’re vegetarian but I wouldn’t skip it if you’re a meat eater – it adds a nice bit of hearty, salty texture to the bread. The bacon butter is also great to enjoy with other foods, especially potatoes.
I’ve suggested using paper liners for the loaf tin because they make life so easy and don’t cost too much, but if you don’t have any you could of course line the tin with non-stick baking paper.
The best thing about this recipe is that it’s so easy to make and works anytime for anything. Have some as side dish with dinner and then eat the rest for breakfast or pack it into lunch boxes. It works beautifully as leftovers, just make sure you refrigerate both the bread loaf and the butter. Let’s get started!
Ingredients
- 300g self-raising flour
- 1 tablespoon baking powder
- 1 tablespoon caster sugar
- 1 teaspoon sea salt
- 3 medium eggs
- 100g butter, melted and slightly cooled
- 284ml buttermilk
- 1 tin sweetcorn, drained (198g)
- 100g cheddar cheese, shredded
- 10g fresh chives, finely chopped
- 30g Parmesan cheese, finely shredded
- 200g streaky bacon
- 250g unsalted butter, softened
- 5g chives, finely chopped
Method
- Preheat the oven to 180°C / 160° Fan / 350°F and pop a paper liner into a loaf pan.
- Add the flour, baking powder, sugar and salt to a bowl and mix together with a wire whisk.
- Add the eggs, melted butter and buttermilk to a separate bowl and beat with a wire whisk until well-combined.
- Pour the wet ingredients into the dry ingredients and stir with the wire whisk until well-mixed. Add the sweetcorn, shredded cheddar and chives and stir until it’s all combined.
- Pour the mixture into the lined loaf tin as evenly as possible and sprinkle the Parmesan cheese across the top. Bake for 45 minutes or until golden and risen. It’s done when a skewer or a cocktail stick inserted into the middle comes out clean. When the loaf is done, cool it in the tin for about 15 minutes or so before removing.
- Meanwhile, make the butter. Start by adding about an inch of water to a frying pan along with the streaky bacon. Cook on medium-high or high heat until the water starts to evaporate and then fry from there as usual until bronze and crispy. Adding the water helps the bacon to be more crispy.
- When the bacon is done, remove it from the heat and chop it roughly into small pieces. Add it once it’s cooled slightly to a bowl with the softened butter and the additional chopped chives. Stir to combine and then transfer to a serving dish and chill in the refrigerator until you’re ready to serve.
- To serve, slice the loaf and smear each slice with the bacon butter. This delicious bread is best enjoyed at least warm and can be reheated in the microwave, oven or even in the toaster.
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