Cheese Sweet Corn Bread (With coconut & curry leaves) | How to make Cheese Sweet Corn Bread (With coconut & curry leaves)

By Chandrima Sarkar  |  25th Sep 2016  |  
4.5 from 2 reviews Rate It!
  • Cheese Sweet Corn Bread (With coconut & curry leaves), How to make Cheese Sweet Corn Bread (With coconut & curry leaves)
Cheese Sweet Corn Bread (With coconut & curry leaves)by Chandrima Sarkar
  • Prep Time

    20

    mins
  • Cook Time

    35

    mins
  • Serves

    4

    People

31

2

About Cheese Sweet Corn Bread (With coconut & curry leaves) Recipe

Easy to make one bowl yeast free savoury bread. Delicately flavoured with coconut and curry leaves this 'Cheese Sweet Corn Bread' is simply delicious.

Cheese Sweet Corn Bread (With coconut & curry leaves), a deliciously finger licking recipe to treat your family and friends. This recipe of Cheese Sweet Corn Bread (With coconut & curry leaves) by Chandrima Sarkar will definitely help you in its preparation. The Cheese Sweet Corn Bread (With coconut & curry leaves) can be prepared within 20 minutes. The time taken for cooking Cheese Sweet Corn Bread (With coconut & curry leaves) is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Cheese Sweet Corn Bread (With coconut & curry leaves) step by step. The detailed explanation makes Cheese Sweet Corn Bread (With coconut & curry leaves) so simple and easy that even beginners can try it out. The recipe for Cheese Sweet Corn Bread (With coconut & curry leaves) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cheese Sweet Corn Bread (With coconut & curry leaves) from BetterButter.

Cheese Sweet Corn Bread (With coconut & curry leaves)

Ingredients to make Cheese Sweet Corn Bread (With coconut & curry leaves)

  • All-purpose flour/maida- 1 cup
  • Boiled sweet corn kernels- 1 cup (approx)
  • curry leaves- 4-5 sprigs
  • Scallion- 1 (chopped)
  • Black pepper powder- ¾ tsp
  • Baking powder- 2 tsp
  • egg- 1 (at room temperature)
  • salt- 1 tsp
  • Fresh grated coconut- ½ cup
  • Vegetable oil- ¼ cup
  • Milk- ½ cup
  • Cheese- ¼ cup + more to sprinkle on top (I used cheddar)

How to make Cheese Sweet Corn Bread (With coconut & curry leaves)

  1. Add corn kernels in a mixer/grinder. Grind until a coarse mixture forms. I’ve grinded them in such a way that some kernels stayed intact. Take out the mixture in a bowl, keep aside.
  2. Prepare a 4.5” X 8.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
  3. In a separate bowl add all-purpose flour, black pepper powder, salt and baking powder. Whisks well.
  4. Add chopped scallion, grated coconut, egg, oil, curry leaves (tear them into pieces using your fingers), milk and crushed sweet corns (I’ve measured ½ cup of this and added into the bread batter) into this.
  5. Mix well using a spatula.
  6. Fold in grated cheese, mix gently. The batter would be thick and that is absolutely fine.
  7. Preheat oven to 176C.
  8. Pour this into the prepared loaf pan. Smooth the top with the help of spatula.
  9. Sprinkle some cheese on top.
  10. Tap loaf pan gently on kitchen counter couple of times to release the air bubbles.
  11. Bake for 35-40 minutes.
  12. Do the toothpick test after 30 minutes. Insert toothpick in the middle of the bread. Bread is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.
  13. Cool the bread in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the bread.
  14. Turn onto a cooling rack and leave there until cool completely.
  15. When cooled slice, serve and enjoy!
  16. These bread slices taste great on their own. You can serve them with some condiments of your choice.

My Tip:

After 25 minutes of baking I covered the top of the loaf pan loosely with a piece of aluminium foil to avoid over browning on top. So keep an eye on this, if the top of the bread looks perfectly baked/browned after 20-25 minutes, cover loosely and continue with baking. This bread taste best fresh the same day. Store the slices in an airtight container, consume them within 2 days. Keep them in the refrigerator, if you’re not eating on the same day.

Reviews for Cheese Sweet Corn Bread (With coconut & curry leaves) (2)

SANDHYA RAO2 years ago

Can v substitute egg?with what?
Reply

Sujata Limbu2 years ago

wow! Fabulous one :)
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