Corn bread with gooey cheese

I love to eat heavier, more fulfilling breads next to a light vegetable stew. My Mondays are usually lighter, after the more caloric weekend, so I always treat myself with a good piece of bread. This corn bread goes great with soups and stews, salads, cured meats and eggs.

Ingredients for 8-10 portions:

  • 325 g of corn meal
  • 90 g of regular flour
  • 250 ml of milk
  • 1 tea spoon of baking powder
  • 4 eggs
  • 1 tin (400g) of corn
  • 2 tablespoons of melted butter or olive oil
  • 200 g of cheese (gauda or cheddar)
  • salt, pepper


  1. Beat the eggs well then add the milk, cornmeal, flour, baking powder, melted butter or olive oil and a good pinch of salt and pepper and mix well into a thick batter.
  2. Add the corn and grated cheese and gently fold in.
  3. Butter up a baking tray (I use 20×25 cm square one but you can use the round cake one), line up with a baking sheet and pour in the batter. Even it out with a spatula.
  4. Bake for 30 minutes in a preheated oven at 200 Celsius degrees.
  5. Let it cool for 10 minutes then cut into cubes or pie slices..
  6. You can add chili, herbs or fried onions into this bread as it nicely transfers different tastes.


T 🙂

Recipe adaptation: J. Oliver Comfort food, page 128


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