Cheese & Sweetcorn Bread - Millstone

This bread is bound to be a customer favourite – especially on Freedom Day! Try this delicious Cheese & Sweetcorn Bread recipe.

Yield: 1 loaf


  • 350 grams Millstone White Bread Wheat Flour
  • 1 cup grated cheddar cheese
  • 4 spring onions outer leaves trimmed and finely chopped (white and light green parts)
  • A knife tip cayenne pepper (optional)
  • ¼ tsp mustard powder or Dijon mustard
  • ¼ tsp fine salt
  • 2 large eggs
  • 50 ml milk
  • 1 tin creamed sweetcorn
  • 1 tbsp softened butter for the pan


  1. Preheat the oven to 180°C.
  2. In a large bowl add the flour, grated cheese, chopped spring onions and spices. Mix to combine.
  3. In a large jug add the eggs, milk and creamed sweetcorn and mix to combine.
  4. Stir the wet ingredients into the dry and gently fold until combined. Do not over mix.
  5. Brush the loaf tin with softened butter and lightly dust with flour. Tip any excess out.
  6. Spoon the batter into the prepared loaf tin and bake for 60 minutes. Loosely cover with tin foil to prevent over browning.
  7. Allow the bread to cool in the tin for 20 minutes before removing and allowing to cool completely before cutting.

Recipe sourced from