Tender bread packed with cheddar, corn, and scallions, offering a spicy, cheesy bite for any occasion.
# Components:
→ Dairy
01 - 1 1/2 cups sharp cheddar cheese, grated
02 - 1 cup whole milk
03 - 1/2 cup unsalted butter, melted
04 - 2 large eggs
→ Vegetables
05 - 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
06 - 2 scallions, thinly sliced
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 tablespoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon smoked paprika, optional
→ Add-ins
13 - 1 small jalapeño, seeded and minced, optional
14 - 2 tablespoons chopped fresh chives or parsley, optional
# Method:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, pepper, and smoked paprika.
03 - Whisk eggs, milk, and melted butter in a separate bowl until fully combined.
04 - Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. Do not overmix.
05 - Fold in the grated cheddar, corn kernels, scallions, jalapeño, and herbs if using.
06 - Scrape the batter into the prepared pan, smooth the top, and sprinkle with additional cheddar if desired.
07 - Bake for 40 to 45 minutes until a skewer inserted in the center comes out clean and the top is golden brown.
08 - Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
