No-knead Bread with Corn

Corn bread
This is an incredibly quick and easy bread with a lot of wow factor. People tend to be in awe of someone who can bake bread, but this is as easy as making a cup of tea and about as quick to prepare.

Corn bread
What FLOUR to use: I use whatever I have on hand. Plain white flour, spelt flour for the gluten-free people (use gluten-free baking powder too then), rye flour, etc. If you are using something other than white, you may need to add a drop more liquid, see METHOD below. The best one of these breads I’ve made was a barley flour mix I found at the bottom of the cupboard that I think had come off Noah’s Ark!

What CORN to use: In South Africa creamed corn is readily available, but I haven’t seen it in France. So I use whole kernel corn in France. You could of course blitz the whole kernels if you wanted too, but that’s too much work and washing up for me! I find that the whole kernels work just as well. The size of the tin varies from country to country so just use a tin of approximately 300-400g.

What BEER to use: Use whatever beer you haven’t as yet drunk! A strong flavoured beer will give you a slight beer taste which isn’t a bad thing. A lager will leave no taste and simply serves as an extra rising agent.

500g self-rising flour OR
500g flour and 1 pkt/10g baking powder
½-1 tsp salt
1 can (330-410g) corn, creamed or whole kernel, drained (if not using creamed), keep liquid
340ml beer (1 can)
Grated cheese to sprinkle on top, optional


1. Preheat the oven to 180C / 350F. Grease and flour a bread tin (approximately 22x10cm) .
2. Mix the flour, baking powder (if you are not using self-rising flour) and salt in a bowl.
3. Stir in the corn and beer until it just comes together, like a scone mixture. If you don’t know how a scone mixture should look, let me explain! You just want all the ingredients mixed together, but don’t want to knead it or work it too much.
4. If it seems very dry and won’t come together (can sometimes be the case if using whole kernel corn), add a couple of tablespoons of water or liquid drained from the corn. Don’t worry about it though, as this is a very forgiving bread, so a drop too much won’t harm it.
5. Put the mixture into the prepared tin and sprinkle with grated cheese if desired. I think this gives it extra flavour. I use Emmental as it’s readily available in little packets in France, but use whatever cheese you like.
6. Bake in the oven for 40-45 minutes. This will keep the loaf a little moist, so if you want it drier, just leave it in 10 minutes longer, but keep an eye on it, to make sure it doesn’t get too brown on top.
And that’s it. Quick, easy and deelicious!

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