This easy, cheesy beer bread with fresh corn is simply delicious and is perfect as a side dish at a barbecue or when served with comforting chili.
So there goes winter. Gone are the icy days spent snuggled up in a blanket with a mug of hot chocolate. *sob* BUT Hellloooo spring! As much as I love winter, nothing beats spring in my eyes. The air is crisp and fresh, the trees are sporting bright green buds and beautiful blossoms and there’s a floral fragrance in the air. And even though I’m dreading the heat of summer (it’s been said that we can expect a scorcher), I am absolutely relishing in the beauty of spring.
As we will no-doubtedly be spending more and more time outdoors braaing (barbecueing) and enjoying the lovely weather, I’ve been sprucing up my side dish repertoire because soon it will be the season where you are asked to bring something along. And even though I usually fall back on one of the many salad recipes I love, I like to bring a little something different every now and then and this easy, cheesy corn beer bread is a winner. You all know the intense love I have for my bacon corn bread recipe and this one is very similar but it has the added benefit of being suitable for Vegetarians as well. Now everyone can join in on the fun!
As mentioned, I usually serve this as a side dish at a barbecue but it’s equally delicious as a side dish to comforting chili or other stews to mop up the juice but honestly you guys, thick slices of this beer bread slathered in butter is the best way to eat this bread and is pretty much my idea of Heaven.
- 1 x 330ml standard size beer of your choice
- 1 egg
- 4 cups self-raising flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon smoked paprika
- 2 cups corn kernels
- 1 cup grated cheddar cheese
- 1 cup milk
Pre-heat the oven to 160ºc and line a 25cmx15cm loaf pan with parchment paper.
In a mixing bowl, combine all the ingredients, except for the milk and mix well.
Add the milk, a little at time, mixing until the batter is thick and smooth.
Transfer to the prepared loaf pan and place in the oven.
Bake for 60-90 minutes, checking to see if the bread is cooked after 60 minutes. Test by inserting a skewer, if it comes out clean the bread is cooked.
If the bread is browning too fast, loosely cover it with a piece of foil and continue baking.
When the bread is cooked, remove it from the oven and allow to cool.
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