Fresh Corn Loaf
A vibrant, savory corn loaf packed with fresh vegetables and cheddar cheese, perfect for family dinners or casual gatherings, offering a delightful combination of sweetness and spice.
Ingredients
- 2 cups corn, fresh from cob ⓘ
- 1 cup chopped tomatoes ⓘ
- 1 cup chopped onions ⓘ
- 3/4 cup green pepper ⓘ
- 2 teaspoons salt ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 cup white or yellow cornmeal ⓘ
- 1 cup grated Cheddar cheese ⓘ
- 2 eggs, beaten ⓘ
- 1/2 cup evaporated milk ⓘ
- 1/2 cup water ⓘ
Instructions
- Mix the corn, chopped tomatoes, chopped onions, and chopped green pepper together.
- Let the mixture stand for 30 minutes.
- Add all other ingredients to this mixture and stir well.
- Pour the batter into a greased casserole dish.
- Bake at 375°F for about 1 hour until golden and cooked through.
Tips & Substitutions
For a unique twist, consider adding some chopped jalapeños for extra heat or substituting the Cheddar cheese with Pepper Jack. If fresh corn is unavailable, frozen corn can be used. When mixing the ingredients, ensure not to overmix to keep the loaf light and fluffy. This recipe is an excellent addition to any summer barbecue, pairing wonderfully with dishes like Caitlin'S Potatoes.
Serving Suggestions
This Fresh Corn Loaf is delicious served warm with a dollop of sour cream or a sprinkle of fresh herbs. It pairs nicely with a fresh salad or can be enjoyed alongside dishes like Bean Dip Surprise for a festive gathering. For a complete meal, serve it with grilled chicken or fish and a side of Seasonal Vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn loaf in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, but the oven will help retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Corn Loaf contains roughly 361 calories, with 9g protein, 88g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (176% of the Daily Value), vitamin C (28% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1386mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of fresh corn?
Yes, you can substitute canned corn for fresh corn in this recipe. Make sure to drain the corn well to avoid excess moisture, which can affect the texture of the loaf. Using canned corn will save prep time, but fresh corn provides a sweeter flavor and better texture.
How can I make this recipe gluten-free?
To make a gluten-free version of this Fresh Corn Loaf, substitute regular cornmeal with a gluten-free cornmeal blend. Additionally, ensure that all other ingredients, like baking powder, are gluten-free. This adjustment will allow you to enjoy the recipe without gluten while still maintaining its delicious flavor.
Can I freeze the corn loaf?
Yes, you can freeze the corn loaf! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).