Cheesy Corn & Herb Pull-Apart Bread

Ingredients

The Base

• 1 large loaf of artisan sourdough, boulette, or crusty French bread (uncut)

The Cheesy Corn Filling

• 1.5 cups (180g) sweet corn kernels (fresh cooked, drained canned, or thawed frozen corn)
• 1.5 cups (150g) Mozzarella cheese, freshly shredded (for optimal melt and cheese pull)
• 1 cup (100g) Sharp Cheddar cheese, shredded
• 1/2 cup (60g) Cream cheese or full-fat sour cream, softened

Garlic Herb Butter Spread

• 1/2 cup (115g) Unsalted butter, melted
• 4 cloves Garlic, minced fine
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh chives or green onion tops, thinly sliced
• 1 tsp Fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp Red pepper flakes (optional, for mild heat)
• 1/2 tsp Kosher salt
• 1/4 tsp Freshly cracked black pepper

Instructions

1. Preheat your oven to 350°F (175°C) . Line a large rimmed baking sheet with aluminum foil or parchment paper. Foil works best here, as you will wrap the bread during the initial baking phase to trap steam and melt the cheese evenly.
2. Using a sharp serrated bread knife, slice the loaf in a crosshatch/grid pattern. Make parallel cuts spaced about 1 inch (2.5 cm) apart , slicing down through the bread but stopping about 1/2 inch before the bottom crust . Rotate the loaf 90 degrees and repeat the process to create individual pull-apart cubes attached at the base.
3. In a medium microwave-safe bowl, melt the butter. Stir in the minced garlic, chopped parsley, sliced chives, thyme leaves, red pepper flakes, salt, and black pepper. Whisk until fully combined.
4. In a separate mixing bowl, combine the sweet corn kernels, softened cream cheese, shredded mozzarella, and shredded cheddar. Mix thoroughly so the corn and cheese form a cohesive, rich filling.
5. Place your prepared loaf onto the foil-lined baking sheet. Gently pry open the bread cuts with your fingers.
6. Spoon half of the garlic herb butter inside all the cracks and crevices.
7. Generously stuff the corn and cheese mixture into every gap using a spoon or clean hands.
8. Drizzle the remaining garlic herb butter over the top of the entire loaf, making sure to hit the exposed crust.
9. Wrapped Phase: Tent the aluminum foil loosely around the top of the bread, making sure it doesn’t stick directly to the melted cheese. Bake covered at 350°F (175°C) for 15 minutes .
10. Crisping Phase: Uncover the foil, opening up the top of the loaf. Increase oven temperature to 400°F (200°C) or turn on the broil setting for 8 to 10 minutes until the top cheese is golden, bubbling, and crispy on the edges.
11. Remove the bread from the oven and allow it to rest for 5 minutes before serving. Sprinkle additional fresh parsley, chives, or grated Parmesan cheese on top for a fresh finish. Serve warm directly on the tray or transfer to a wooden board.

Nutrition

Calories: 340 kcal · Protein: 12 g Calcium: 240 mg Iron: 1.8 mg Potassium: 160 mg admin Content published under this byline is · Fat: 19 g – Saturated · Carbohydrates: 30 g – Dietary · Saturated Fat: 11 g – Trans · Fiber: 2 g – · Sugar: 4 g · Sodium: 580 mg