Try something new in the kitchen with Lola Milne's sweetcorn and cheese loaf 3 years ago

Try something new in the kitchen with Lola Milne's sweetcorn and cheese loaf

Feeling adventurous?

January is the month for experimenting in the kitchen in the name of eating healthy / saving money / staving off the cabin fever. After you've worked your way through a ton of soups and casseroles, why not try something a bit different?

Take One Tin, the new cookbook from Lola Milne, is packed with clever dishes that you can make using the kinds of ingredients that everyone has knocking around their kitchen presses. Each of the recipes involves a food from what Lola calls "the humble tin – cheap, nutritious and long lasting". In her recipes, you'll find she uses everything from cans of tuna to tinned pineapple rings in ways you'd never have thought of.

We'd certainly never thought of using sweetcorn and cheese in a bread, but below you'll find Lola's recipe for that very thing. When you try it, be sure to send us a picture!

Sweetcorn & cheese muffin loaf

I am a lifelong sweetcorn fan. I always have a tin in my rucksack for festivals or camping; it is best eaten straight out of the tin accompanied by a chunk of Cheddar cheese. Here these two meets in a loaf.




175ml natural yogurt
2 eggs
90g unsalted butter, melted and cooled
198g tin sweetcorn, drained
bunch of spring onions, finely sliced
120g mature Cheddar cheese, grated
250g self-raising flour
2 teaspoons hot paprika
1 teaspoon baking powder
salt and freshly ground black pepper


Preheat the oven to 160°C/gas mark 4 and line a roughly 1kg loaf tin with greaseproof paper.

In a jug, whisk together the yogurt, eggs, butter, sweetcorn, spring onions and two-thirds of the cheese, then season. In a large bowl, mix together the flour, paprika and baking powder. Pour the jug contents into the bowl, stirring until combined.

Pour evenly into the prepared tin, sprinkle with the remaining cheese and bake for 45–55 minutes until golden, well risen and a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes then pop on a wire rack to cool further. Best eaten the same day warm or cold, but will keep in an airtight container for about 4 days.

Taken from Take One Tin by Lola Milne. Published by Kyle Books, £14.99.