on my plate: Sweetcorn, Chorizo and Feta Loaf

FOLLOWING on from my previous revelatory savoury cake experience I decided to head back to the baking tin once more; this time inspired by flavours from my recent trip to Madrid. Yet again taking one of Hugh Fearnley-Whittingstall’s recipes as a starting point for this spin on what is generally considered the sweet side of baking, I adapted his Carrot and Feta Cake to suit my fancy.

And this is the beauty of such cakes / loafs. Not only are they the easiest thing to make, but they are wonderfully open to adaptation too. Essentially stemming from a batter base, you are free to experiment with a range of ingredients, as long as you follow some basic principles: balance the salty with the sweet, and don’t forget to add much needed texture (generally through the use of nuts or seeds). Cheese – whether it be hard or soft – is the bearer of salty flavours; dried fruit or vegetables – such as carrots, beetroot and sweetcorn – contribute the sweet. Then season as you wish with herbs and spices.

My chosen combination this time had sweetcorn, chorizo and feta as stars of the show, with spring onion, sunflower seeds, coriander and pimenton playing the supporting roles. The result was a springy, cheesy base enhanced by sweet kernels of corn, spicy chorizo, smokey paprika, fragrant coriander and the occasional nutty bite.

In this case I made one large loaf, followed by a muffin shaped off-shoot that was for sampling before gifting the loaf to a friend for her birthday. The conclusion after my taste test was that the perfect accompaniment to this version would be a sweet chilli jam or a creamy Gorgonzola.

Why don’t you try out the recipe below and decide for yourself what would be the perfect topping for this Sweetcorn, Chorizo and Feta Loaf.

Sweetcorn, Chorizo and Feta Loaf

250g sweetcorn kernals

olive oil

2 spring onions, finely chopped

75g chorizo, quartered and chopped

200g feta, crumbled

1 tsp pimenton

bunch of coriander, chopped

100g plain flour

100g spelt flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 eggs

200ml milk

– Pre-heat oven to 180C and line a loaf tin with baking parchment.

– Heat a griddle pan. Add corn kernals, drizzle with a little olive oil. Cook until lightly coloured, remove and cool.

– Meanwhile heat a non-stick frying pan. Add the chorizo and spring onion. Cook until onions have slightly softened. Remove and add to corn.

– Once these have cooled mix in the coriander, pimenton and feta.

– Sift together the flours, baking powder, salt and pepper. Combine this with the corn mixture.

– Whisk the eggs into the milk, then add the liquid to the flour / corn mix.

– Stir until just combined and pour into the prepared baking tin.

– Bake in the oven for 40 minutes, or until a skewer comes out clean with no crumbs. Allow to stand for 5 minutes before removing from the tin and cooling completely.

4 Responses to “on my plate: Sweetcorn, Chorizo and Feta Loaf”
  1. Leave the sweetcorn out and I’d absolutely destroy a full batch of this… great recipe and a great idea.

  2. Fera says:

    Could you just use plain instead of plain and spelt flower?! x

  3. Fera says:

    oh dear i mean flour – brain not intact!

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