Save A savory, cheesy quick bread bursting with sweet corn, sharp cheddar, and a hint of spice is perfect as a snack, side, or brunch centerpiece. The Cheddar Corn Chaos Cake is a delicious treat that balances fluffy texture with vibrant flavors for any occasion.
I first made this for a casual Sunday brunch at home, and everyone loved how the cheddar melted into each slice and the sweet corn popped with every bite. It quickly became my go-to dish for potlucks and cozy get-togethers.
Ingredients
- Dairy: 1 1/2 cups (170 g) sharp cheddar cheese, grated; 1 cup (240 ml) whole milk; 1/2 cup (115 g) unsalted butter, melted; 2 large eggs
- Vegetables: 1 1/2 cups (225 g) fresh or frozen corn kernels (thawed if frozen); 2 scallions, thinly sliced
- Dry Ingredients: 2 cups (250 g) all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1/4 tsp smoked paprika (optional)
- Add-ins: 1 small jalapeño, seeded and minced (optional); 2 tbsp chopped fresh chives or parsley (optional)
Instructions
- Prep the pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and smoked paprika.
- Mix wet ingredients:
- In a separate bowl, whisk the eggs, milk, and melted butter until combined.
- Combine:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix.
- Add flavor:
- Fold in grated cheddar, corn kernels, scallions, jalapeño, and herbs if using.
- Fill pan:
- Transfer batter into prepared loaf pan. Smooth the top and sprinkle with extra cheddar if desired.
- Bake:
- Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
- Cool:
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Save My kids love helping to mix the batter and sprinkle extra cheese on top, making this a fun family baking tradition. We enjoy a slice together when it's still warm from the oven.
Serving Suggestions
Serve warm with a pat of butter, or pair it with a bowl of chili or soup for a satisfying meal. The savory cake also works perfectly alongside a fresh salad.
Flavor Variations
Try substituting half the cheddar with pepper jack for a spicy twist. You can also add cooked bacon or ham for a heartier version.
Storage Tips
Keep leftovers wrapped tightly at room temperature for up to two days, or freeze for up to one month. Slice before freezing for easy thawing.
Save Enjoy this savory quick bread as a standout addition to your next brunch. One bite and you will taste the irresistible harmony of sharp cheese and fresh corn.
Recipe Guide
- → Can I use frozen corn instead of fresh?
Yes, thaw frozen corn kernels thoroughly and pat them dry before adding to the mixture for best texture.
- → What herbs work well in this bread?
Fresh chives or parsley complement the flavors beautifully, but you can also try cilantro or dill for an herby note.
- → Can I make this spicy?
Adding minced jalapeño or swapping some cheddar for pepper jack cheese boosts the heat if desired.
- → How do I know when the bread is done?
The top should be golden and a skewer inserted in the center comes out clean, usually after 40-45 minutes of baking.
- → What’s the best way to store leftovers?
Tightly wrap and keep at room temperature for two days, or freeze for up to one month for longer enjoyment.