Sweet Corn Bread

Cooking From: Get the Kiwi’s Kitchen

Sweet Corn Bread myfavouritepastime.com_6794_2I started this blog because I wanted to inspire myself and others, to bake or cook. In April, I said, once a week I shall take time off my blog, to cook or bake from somebody else’s blog. I haven’t been very consistent but I hope with time. I shall be able to do it on a weekly basis. This week I baked a Sweet Corn Bread from a lovely lady, called Maggie, that I “met ” on the WordPress platform.

Sweet Corn Bread myfavouritepastime.com_6803I followed the recipe with minor adjustmentsI added 300g (10oz) flour (because I couldn’t figure out what 500ml of flour meant). In the end the mixture was a bit stiff, so I added two eggs instead of one. I also adjusted the sugar from 12½ml to 2 tablespoons (30g, 1oz). I wanted a sweeter bread.

Sweet Corn Bread myfavouritepastime.com_6790I think this bread can also be made into a savoury one by adding salt, instead of sugar and other ingredients like cheese, onions, ham, or bacon (I had to mention meat. A seasoned carnivore is talking here!). This bread is easy to make. I had mine with soup. For the original recipe, Please click here. Maggie, thank you for this quick and easy bread recipe.

  • Ingredients
  • 300g (2⅓ cups, 10oz) all-purpose (plain) flour
  • 15ml (3 teaspoons baking powder)
  • A pinch of salt
  • 30g (2 tablespoons, 1oz) sugar
  • 2 eggs
  • 1 x 398g (14 fl. oz) can, cream style corn (creamed corn)
  • Butter, margarine or spray to grease the tin

Sweet Corn Bread myfavouritepastime.com_6861Please, always assemble all ingredients before you start. I started with one egg, but later, added another egg

Sweet Corn Bread myfavouritepastime_6865Sift the flour, baking powder and salt.

Sweet Corn Bread myfavouritepastime_6870Add sugar to the flour mixture, stir and form a well in the centre.

Sweet Corn Bread myfavouritepastime_6867Mix the eggs and creamed corn in a separate bowl.

Sweet Corn Bread myfavouritepastime_6871Add the egg mixture into the well

Sweet Corn Bread myfavouritepastime_6873and stir until just combined.

Sweet Corn Bread myfavouritepastime_6876Pour into prepared loaf pan (tin) and bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean. I baked the bread at 350°F (180°C) for 50 minutes, then reduced the heat to 340°F (170°C) for the last 10 minutes. 

Sweet Corn Bread myfavouritepastime_6762Let sit for five minutest then, transfer onto a wire rack.

Sweet Corn Bread myfavouritepastime.com_6793I enjoyed eating this bread

Sweet Corn Bread myfavouritepastime.com_6791I served mine with some soup and salad

Sweet Corn Bread myfavouritepastime.com_6804It’s better served warm with butter. Hope you enjoy it.

Sweet Cornbread

Original Recipe from Get the Kiwi

Preparation time: 10 minutes; Total cooking time: 1hour; Serves: 10 slices

Ingredients

  • 300g (2⅓ cups, 10oz) all-purpose (plain) flour
  • 15ml (3 teaspoons baking powder)
  • A pinch of salt
  • 30g (2 tablespoons, 1oz) sugar
  • 2 eggs
  • 1x 398g (14 fl. oz) can, cream style corn (creamed corn)
  • Butter, margarine or spray to grease the tin

Instructions

  1. Preheat the oven to 350°F (180°C). Grease or spray a 9.25 x 5.25 x 2.75 inches (23.5 x 13.3 x 6.99 cm ) loaf tin (pan). Sprinkle with some flour.
  2. Sift the flour, baking powder and salt. Add sugar to the flour mixture, stir and form a well in the centre.
  3. Mix the eggs and creamed corn in a separate bowl. Add the egg mixture into the well and stir until just combined.
  4. Pour into prepared loaf pan (tin) and bake for 50minutes to 1 hour or until a skewer inserted in the centre comes out clean. Let sit for five minutest then, transfer onto a wire rack. Serve warm with butter, as an accompaniment to soup.
  5. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  6. Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for  50 minutes, then reduced the heat to 340°F (170°C) for the last 10 minutes. 
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale
  • I would like to reduce the amount of baking powder in this bread the next time I make it to see the difference. I shall update my findings here. I tried reducing to 2 teaspoons and it failed miserably, the recommended baking is absolutely 3 teaspoons as indicated in the recipe!  i am glad I tried it. It removes those lingering doubts in my mind!
  • You can also make a savoury version: substitute sugar with salt and add bacon, ham, sun-dried tomato or any other ingredient you might dream of.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

79 thoughts

    1. Hi Kelly,
      Sorry I’ve just seen your comment. Since you’re using baking powder, the dough does not need to rise before putting in the oven. You should just bake it straight away. Thanks and wish you all the best in baking!
      liz

    1. Hi Shanna,
      I love this bread because it’s so easy to make and it’s tasty too. It’s an absolute favourite. Thanks and have a lovely day!
      Liz

        1. You too, I misspelt your name somewhere, I was typing and dozing under the drier. Washed and set my hair…better correct it. LOL.

        2. Oh, I bet your hair great! How do you find time with all of your responsibilities to look fabulous, too? My hair had to air dry today! 😉 Don’t worry about the “Shannon,” I respond to anything that begins with “Sh”! Take care. 🙂

        3. Shanna,
          Ha ha I corrected it. I always answer messages when I’m doing other things like watching Tv so attention is so divided but I call it multi-tasking..LOL
          Best wishes.
          Liz

  1. I just had to tell you, Liz, that I made this bread while I was visiting Zia. I filled 3 mini-loaf pans and the bread was wonderful. Zia and I ate one loaf with our suppers and the other 2 were frozen for her to use whenever she likes. I made sure she has a copy of the recipe and we’ll both be making this bread often. I’ve already bought the creamed corn. 🙂 Thanks for sharing a really tasty — and easy to prepare — bread recipe.

    1. Hi John,
      Welcome back from your long trip. I bet you lugged back gallons and gallons of honey. If there were some bees around, they probably followed your car all the way! I hope you had a lovely time with Zia and got all the honey you need for the year.
      I AM SO EXCITED that you got to make the “Sweet Corn Bread” or should I call it “cornbread?” and most of all I’m happy that you LIKED IT and Zia liked it too! Thanks so much for making the bread, John, and for adding it to your repertoire of future recipes and even arming yourself with some creamed corn. You’ve made my day John. I shall certainly have a very happy day today, feeling more motivated to continue blogging.
      And thank you, for always supporting my blog, despite my being very lazy and slow in my attempts to reach Bartolini Kitchens. Have a lovely day, enjoy the rest of the week and big hugs to Max. Best wishes,
      Liz

    1. I think that’s a brilliant idea. Never thought I could make my own creamed corn but now I know it’s possible. You’d need to blend it for a few seconds just to crush the sweet corn kernels, but don’t over-blend it. It has a thick consistency. Thanks for visiting me. Have a wonderful night!

    1. Ha ha I had mine warm, with butter oozing on it. It’s really easy to make. You should try it out. Thanks for popping in and have a lovely day.

  2. I just left a blog that featured a spicy cornbread and came here thinking a sweet cornbread would be interesting to see. But you meant corn bread and not cornbread. Is that the way it works? Anyway, yours sounds really good and I’ve pinned it for baking later, once our temps cool a bit. Unbelievable that now, in the latter part of August, high temperatures have finally returned. Your loaf of bread looks fantastic with a great crumb. I’ll enjoy a slice — or 2 — with dinner or toasted in the morning with my coffee. Thanks, Liz!

    1. Hi there John,
      What a pleasant surprise. I wasn’t expecting you back so soon, but of course you’re always welcome here. Oh no please don’t start that again. I spent the whole afternoon changing the title from “Cornbread to Corn Bread” and vice versa, then googled, then ended up at the Canadianliving.com and guess what they call it? “Corn Bread” so Corn Bread it’s and Corn Bread it remains” debate closed….
      I know baking is not on your radar, but at least make sure you pin everything from here on your board. I promise to pin yours too, as soon as I can get that empty board of mine organized, who knows when? Did you read that the bread yields ten slices? what will you do with the rest? I had mine with soup, warm, with lots of butter oozing on top. I’ll never lose that weight I anticipated loosing, soon. Anyway John, I apologize for talking too much, today. I am in a talkative mood. Thank you for all the likes and visits and comments. Always much appreciated. Enjoy the rest of the week and Best Wishes to Max!

    1. Haha it’s damn easy to make. You should try it. I have just been to your blog a few seconds ago. Enjoy it, if you make it. Best wishes!

      1. Just uploaded a post now. Luckily I had a draft, with school starting tomorrow it is a slow week! I have tried a couple new things but want to tweak them and photograph them. As you know it gets hectic with all of the steps. I could never do photos of every step with the kids all over the place now. Maybe sometime in the future! Enjoy the week!

        1. Just take your time and do what you can for now. Things will ease out but it will take time. Even though I have older children, I find those steps so tedious, sometimes I have even contemplated cutting them off all together. If you can post at least twice a week at most thrice that would still be okay as long as you do it on a regular basis. I’ll have a peep at your post just now. I am baking an apricot cake right now. I hope to take photos and call it a day. It’ll probably be posted next week. How’s Josh’s hand? My best wishes to the boys and take care. Best wishes. Liz

        2. The cast finally comes off next week! It has definitely been extra work for me. Thanks for asking. My goal is three posts a week. Seems to be about the magic number for even the most famous food blogs. Apricot cake sounds yummy, I myself am hoping to make some apricot bars soon.

        3. Thank god it will finally come off. Once it heals you’ll have a much easier time. I keep my fingers crossed for you and wish him a speedy recovery. Three times a week sounds fine, but if you can’t cope just do it twice a week. I know of some established bloggers who just post once a week. I hope the cake turns out well. Wish you luck with your apricot bars and enjoy the rest of your week!

    1. Hi there Vicki
      Yes that’s why it attracted me. Any luck with the weight loss announcement? The bread was very light, to my surprise. Have a lovely, work-filled day, as usual. Best!
      Liz

  3. What a nice idea to bake/cook from another person’s blog.
    I think maybe the original recipe converted from volume measurements such as 2 cups flour would be about 500ml in volume but as you yourself know, if it has been sifted or tamped…. since you usually go by weight which is more precise. (500ml is half a liter.)

    1. You are absolutely right. But the recipe worked out fine, in the end. I liked it. It was very light, surprisingly. Thank you so much for visiting me. I have to look at your garden patch right now. You’ve been quite, lately! Thanks for visiting me and have a lovely week!

  4. Looks so yummy. I love corn bread. There is yellow corn bread made of corn powder in Korea. I heard that it was a good snack for my parents’ generation after the Korean War.

    1. I think thats very true because after war there is scarcity of food and corn does provide a lot of energy. Thank you for teaching me about this. Wish you a great week!

    1. I already had it warm with butter and it was delicious. I now plan to make a savoury version. Thank you for visiting me. My blog has been thoroughly showered with those “Kissesfromhome” I love the name of your blog. Have a lovely day!

  5. Woah, another homey recipe!
    I think it is a great idea to make the savory version of this bread.
    I can totally see it in my head! (Scallions, smoked ham slices, chili peppers, grated cheese, oh la la!)
    I have checked the original recipe. I think it is volume-based, not weight-based (in measuring the ingredients). My cousin once lent me a baking recipe book in which ALL of the recipes are volume-based. (She bought the book in Australia, I believe. 😀

    1. Hi Hari,
      Ha ha I love the term “Homey Recipe” I loved this bread it was so very light and sweet. I am definitely going to make a savoury version, myself. Being a carnivore, how can I miss that version? I don’t like volume based things when baking. I love being precise. I don’t mind volume when I am cooking food though. You don’t have to be precise with that one. Okay, Hari, it’s time you now went and made that savoury version of yours and please mail me a slice! Have a lovely evening!

  6. After a stock-up trip to the grocery yesterday, my egg bin is still empty! Apparently so is my brain, since “eggs” was the first thing on my grocery list. I had thought of having cornbread tonight to go with meatloaf, but . . .

    1. so i would like to know what happened to the meatloaf. Did you just eat it on its own or you didn’t make it at all? I think it’s high time I made some meatloaf. I haven’t had one in ages! thanks for visiting me and remember to buy the eggs tomorrow!

      1. I make meatloaf in a largish dish and cut it up into smaller bits and freeze. Being basically a lazy cook, I take out a portion to thaw, drag some pre-cooked potatoes out of the refrigerator, and steam some broccoli. The potatoes get some slow-sauteed onions added in, and some cheese sprinkled on top. But, alas, no cornbread at all. I am just starting the broccoli, but am easily distracted by my iPhone sending out a signal that there is blog business to attend to!

        1. Okay the sender of the signals will stop interrupting so that you can cook your broccoli, in piece. I think I should follow suit. I like freezing some things like lentils, beans. I rarely eat meatloaf so when I do I want it fresh and sizzling. The slow sautéed onions sounds like what I could eat now even though I have just had dinner, I love, love sautéed onions. Enjoy your dinner and have a goodnight!

    1. Not at all. I spent some time last night browsing your blog. (the hot chocolate woke me up). I love Indian food. One of these fine days, I shall make something from there. Have a pleasant night!

  7. It’s a good thing I just finished dinner or I might be tempted to make this and eat all my carbs in one sitting for the next week! But yet, even though I’ve just eaten, it does look good….I like the idea of using creamed corn rather than cornmeal. Sometimes I just don’t like the texture cornmeal leaves in a bread. Thank you Liz. Take a break for a couple of days and enjoy the remains of summer with your family. 😉 But don’t go too long, we would miss your wonderful creative recipes and photos.

    1. Do you have a ratio for carbs? I just eat without thinking and still record on my Food Diary. I have to stop this senseless eating and follow your example. The bread was super light, weightless. I was so surprised. Cornmeal would perhaps give a denser texture. I have targets to meet, and now I post only on alternate days. Thanks so much, Sandy. Wish you a wonderful week. This week is hot and tomorrow will be hotter!

      1. Re the carbs….I am very bad! I love breads, in all their varieties and other carb rich foods. I need to concentrate more on fruits and vegetables. I hear you on blogging on alternate days. For myself, working on two blogs takes a lot of time. Pictures to scan, and writing and spell check and grammar and so on. I’m sure you must spend several hours per blog post with all the steps and photos as you go along towards producing a baked product. I guess if we didn’t enjoy it we wouldn’t do it. I get very caught up in the story and it’s hard to leave it alone. We are having cooler temperatures – thank you cloud Gods! I hope you don’t suffer from too much humidity where you live….that was one of the most surprising things to me the first time I visited friends in Brockville! Happy Days and happy baking.

        1. Don’t we all love carb rich foods? I try to concentrate on fruits and veggies too (i have a big bowl of fruit every morning and an apple at midnight-don’t ask me why. The apples taste better in the wee hours). Working on two blogs is a nightmare. I know what you mean coz my one blog takes a HUGE chunk of my time. You know there are so many food blogs out there so you must differentiate…those steps take time and energy to input but that’s how I want it. The people who cook from here love those steps. I am targeting people who don’t cook at all. The temperatures today are not too bad. I haven’t started complaining and it’s almost 10 am so that’s a good sigh. Thanks, Sandy, for your friendship. I’ll treasure you always!

    1. Haha I made mine sweet and still had it with soup, but I enjoyed eating it very much. I like that it takes only a few minutes to mix, Excellent recipe for a lazy procrastinator like me. Thank you for visiting me and enjoy the rest of your week!

    1. You have been looking and now you’ve found it, so there’s no excuse. I enjoyed eating it. Thanks so much for supporting my blog. I truly appreciate. I can still see the images of Smoky Mountains, at the back of my mind. Enjoy your week!

    1. It is very light. I used cream style corn. Blogging daily is a nightmare. I do it every alternate day, sometimes daily. It depends. Thank you for liking the bread. Enjoy the rest of the week!

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