Cheddar Corn Chaos Cake (Print View)
Cheesy savory loaf with corn, cheddar, scallions & spice, perfect as a snack, side, or brunch highlight.
# Components:
→ Dairy
01 - 1 1/2 cups sharp cheddar cheese, grated
02 - 1 cup whole milk
03 - 1/2 cup unsalted butter, melted
04 - 2 large eggs
→ Vegetables
05 - 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
06 - 2 scallions, thinly sliced
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 tablespoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon smoked paprika, optional
→ Add-ins
13 - 1 small jalapeño, seeded and minced, optional
14 - 2 tablespoons chopped fresh chives or parsley, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and smoked paprika.
03 - In a separate bowl, whisk eggs, milk, and melted butter until fully incorporated.
04 - Add the wet ingredients to the dry mixture and stir gently, mixing only until just combined. Avoid overmixing.
05 - Fold in the grated cheddar, corn kernels, scallions, jalapeño, and herbs, if using.
06 - Transfer the batter into the prepared loaf pan. Smooth the surface and sprinkle extra cheddar on top if desired.
07 - Bake for 40 to 45 minutes, or until a skewer inserted in the center emerges clean and the top is golden brown.
08 - Leave to cool in the pan for 10 minutes, then remove to a wire rack and cool completely before slicing.
# Expert Advice:
01 -
- Ready in just one hour for easy baking day.
- Packed with cheese and corn for irresistible savory flavor.
02 -
- This recipe contains dairy, eggs, and wheat.
- Store leftovers tightly wrapped at room temperature for up to two days or freeze for up to one month.
03 -
- Do not overmix the batter to keep the loaf tender.
- Thaw frozen corn fully before adding to prevent too much moisture.