Cheesy Cornbread (That Takes Only Minutes to Prepare)


  • 500 g Self-raising flour
  • 7.5 ml (1½ Tsp.) Salt
  • 90 ml (6 Tbsp.) Finely sliced spring onions (the green parts)
  • 90 g Cheddar cheese, cut into small cubes (.5 cm)
  • 1 x 410 g Can Rhodes Quality Cream Style Sweetcorn
  • 2 Jumbo eggs, beaten
  • 200 ml (¾ Cup + 2 Tsp.) Buttermilk


  1. Sift the flour and salt together in a large bowl. Add the spring onions and cheese and mix lightly.
  2. Whisk the Rhodes Cream Style Sweetcorn, eggs and buttermilk together and mix lightly into the dry ingredients but be careful not to overwork the dough.
  3. Place the dough into a large greased loaf pan and bake in a preheated oven at 180 ˚C for 75 minutes or until a skewer, when inserted, comes out clean and the bread sounds hollow when tapped.
  4. Remove from the oven and serve immediately with butter.


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