Corn Salsa Bread

Corn Salsa Bread vegetarian savoury regional food easy bread Not all bread must be made by beating it (and yourself) for half an hour.

In fact, this delicious bread requires very little effort on your part.

Everything works together in this beautiful bread to give you a meal or snack you will completely enjoy.

It is unbelievably delicious already, but if you really want a decadent treat, feel free to add in a bit more cheese and mix it into your bread itself.

Consider yourself warned though – this bread is addictive.


Recipe makes 1 loaf

315 gram (11 oz) Bread flour
1 tablespoon Baking powder
1 teaspoon Salt
340 gram can (12 oz) Corn
140 gram jar (5 oz) Tomato salsa
60 ml (2 fl oz) Oil
4 med Egg
170 gram (6 oz) Cheddar cheese, grated


To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a loaf tin and line with parchment paper.

In a mixing bowl, sift together the flour, baking powder and salt into a bowl. Stir in the corn, salsa, oil and eggs and mix well. Spoon this mixture into your prepared tin and cover with the grated cheddar cheese.

Bake for 35-40 minutes until the cheese is starting to brown. Serve warm, sliced and spread with a bit of butter.

Really good bit

You can easily freeze this bread, and you’ll probably want to, which means that you should always make a second loaf. It is best though to keep your mixing bowls separate though, as it is difficult to mix otherwise.

Also, if you don’t have any salsa on hand, use part of a tin of chopped tomato and onion. It won’t give you exactly the same effect, but it’s still lovely.


From the kitchen of Katie Schenk

For more loaves (mostly sweet it’s true) – check these delicious recipes

Angela Privin : Paleo carrot cake

Apple Banana Bread

Coconut Loaf

And as always – do let us know if you bake this bread. We’d love to see a pic!