Savory Sweet Corn and Scallion Quick Bread

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (140 g) fine yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 1/2 cups (360 ml) buttermilk
• 2 large eggs
• 6 tbsp (85 g) unsalted butter, melted and cooled, plus 1 tbsp for finishing
• 1 1/2 cups sweet corn kernels (fresh or frozen)
• 1 cup thinly sliced scallions (reserve a little for topping)
• Optional: 1 tbsp sugar, flaky salt for topping

Do This

• 1. Heat oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line with a parchment sling.
• 2. Whisk flour, cornmeal, baking powder, baking soda, salt, pepper (and sugar if using) in a large bowl.
• 3. In a second bowl, whisk eggs, then add buttermilk and the cooled melted butter.
• 4. Pour wet into dry; fold just until a few flour streaks remain. Fold in corn and most of the scallions.
• 5. Rest batter 5 minutes. Scrape into pan; smooth. Top with reserved scallions and a pinch of flaky salt.
• 6. Bake 55 minutes until deep golden and a skewer comes out with moist crumbs (internal temp 200–205°F/93–96°C).
• 7. Cool in pan 10 minutes, then lift out. Brush with 1 tbsp melted butter. Cool 20 minutes more; slice and serve.

---

Why You’ll Love This Recipe

• Buttery, tender crumb with sweet pops of corn and fresh, oniony scallions.
• Simple quick-bread method—no mixer, one bowl for dry and one for wet.
• Pairs perfectly with chili, stews, barbecue, or eggs for brunch.
• Freezer-friendly and easy to reheat; stays moist thanks to buttermilk and butter.

Grocery List

• Produce: Scallions (about 6), sweet corn kernels (fresh or frozen, 1 1/2 cups)
• Dairy: Buttermilk, unsalted butter, eggs
• Pantry: All-purpose flour, fine yellow cornmeal, baking powder, baking soda, kosher salt, black pepper, optional sugar, flaky salt

Full Ingredients

Dry Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (140 g) fine yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp granulated sugar (optional, for balance—keeps it savory)

Wet Ingredients

• 1 1/2 cups (360 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 6 tbsp (85 g) unsalted butter, melted and cooled to lukewarm

Mix-Ins & Topping

• 1 1/2 cups sweet corn kernels (fresh cut or frozen; if frozen, no need to thaw fully—see tips)
• 1 cup thinly sliced scallions (light and dark green parts), plus 2 tbsp reserved for topping
• Flaky salt, for finishing (optional)
• 1 tbsp melted unsalted butter, for brushing the top after baking (optional but recommended)

For the Pan

• Butter for greasing, plus parchment paper for a sling

Optional Add-Ins (Choose 1–2)

• 1/2–3/4 cup shredded sharp cheddar
• 1 small jalapeño, finely chopped (seeded for mild)
• 1/2 tsp smoked paprika or 1/4 tsp red pepper flakes

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch loaf pan with butter and line it with a parchment sling, leaving overhang on the long sides for easy removal.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, kosher salt, black pepper, and the optional sugar. This evenly distributes the leaveners and seasoning and aerates the dry mix for a lighter crumb.

Step 3: Whisk the wet ingredients

In a medium bowl, whisk the eggs until lightly frothy. Add the buttermilk and whisk to combine. Slowly stream in the melted, cooled butter while whisking. The butter should be lukewarm so it doesn’t seize or curdle the buttermilk.

Step 4: Bring the batter together

Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula just until a few dry streaks remain. Do not overmix; a slightly lumpy batter yields a tender, soft crumb.

Step 5: Fold in corn and scallions, then rest

Fold in the corn kernels and most of the scallions, reserving about 2 tablespoons for the top. Let the batter rest for 5 minutes to hydrate the cornmeal—this small pause improves moisture and texture.

Step 6: Fill the pan, garnish, and bake

Scrape the batter into the prepared pan and smooth the top. Sprinkle with the reserved scallions and a pinch of flaky salt. Bake for 50 to 55 minutes, rotating the pan halfway through, until the loaf is deep golden and a skewer inserted in the center comes out with just a few moist crumbs (or an instant-read thermometer reads 200–205°F/93–96°C).

Step 7: Cool, brush with butter, and slice

Let the loaf cool in the pan for 10 minutes. Use the parchment to lift it out onto a rack. Brush the top with 1 tablespoon melted butter for a glossy, flavorful finish. Cool at least 20 minutes more before slicing with a serrated knife. Serve warm with chili, stews, or a swipe of soft butter.

Pro Tips

• Measure accurately: Weigh flour and cornmeal if possible. If using cups, fluff, spoon, and level for consistency.
• No buttermilk? Make a quick substitute: Stir 1 1/2 tbsp lemon juice or white vinegar into milk to reach 1 1/2 cups; rest 5 minutes.
• Using frozen corn: Rinse briefly with cool water and pat very dry to prevent excess moisture and a soggy crumb.
• Don’t overmix: Stop as soon as the flour disappears. Overmixing toughens quick breads.
• Convection ovens run hot: Bake at 325°F (165°C) and start checking for doneness around 45 minutes.

Variations

• Cheddar-Jalapeño: Fold in 3/4 cup shredded sharp cheddar and 1 finely chopped jalapeño; add 1/2 tsp smoked paprika.
• Bacon & Chive: Stir in 4 slices crisp bacon (chopped) and 2 tbsp chopped chives; replace 1 tbsp of the melted butter with bacon fat for extra savoriness.
• Herb Garden: Add 2 tbsp each chopped parsley and dill, plus a squeeze of lemon to the wet ingredients for a bright, herby loaf.

Storage & Make-Ahead

Cool completely, then wrap tightly. Store at room temperature up to 2 days or refrigerate up to 5 days. For longer storage, wrap slices individually and freeze up to 3 months. Reheat slices in a toaster or a 300°F (150°C) oven for 8–10 minutes. The batter is best baked immediately, but you can pre-mix dry and wet ingredients separately up to 24 hours ahead; combine just before baking.

Nutrition (per serving)

Approx. per slice (1/10 loaf): 240 calories; 9 g fat; 34 g carbohydrates; 6 g protein; 2 g fiber; ~320 mg sodium. Nutrition will vary with optional add-ins and exact brands.