Corn Bacon and Feta Loaves

clock 30 minutes + 50 minutes bowl Serves 12 small loaves or 1 large


  • 250g corn kernels
  • 1 small onion, diced
  • 2 rashers bacon, diced
  • 2 Tbsp olive oil
  • pepper to taste
  • salt to taste
  • 1 Tbsp dried yeast
  • 1 tsp sugar
  • ½ cup oil
  • ½ cup milk
  • 2 eggs
  • 1 tsp Tuscan herbs
  • 1 tsp salt
  • 2 ½ cups plain flour
  • 100g feta cheese, crumbled
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  • 1. Preheat oven to 200°C. In an oven tray lined with baking paper, place the corn, onion, and bacon. Toss together with the olive oil and season with salt and pepper. Bake for 20 minutes until soft. Remove and cool. Reduce oven heat to 180°C.

  • 2. Grease 12 mini loaf tins or 1 large (22cm x 12cm) tin.

  • 3. Sprinkle the yeast and sugar over ½ cup warm water. Stir gently, and then leave in a warm place until the yeast begins to bubble and froth.

  • 4. In a large bowl mix the oil, milk, eggs, herbs, salt, flour and yeast. Then add the corn and bacon mixture. Crumble in the feta. Mix until well combined.

  • 5. Place mixture into greased loaf tin(s). Bake in the preheated oven for 15-20 minutes if small or 1 hour if using a large tin. To check whether the loaves are cooked, pierce with a skewer. If it comes out clean, the loaf is cooked.

  • 6. Serve warm or cold as a side dish with your BBQ lunch or dinner.

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