Corn Fritter Bread

All the flavors of a corn fritter, no frying required. This bread machine loaf folds whole corn kernels, sour cream, honey, butter, and chives into a soft yeasted dough that bakes up golden and fragrant.

The sour cream adds moisture and a subtle tang that keeps the crumb incredibly tender. Honey brings sweetness that plays off the corn. And little bursts of chive scattered through each slice give it a savory edge that makes you want to eat it plain, no butter needed.

Dump everything in the machine, press start, and come back to a loaf that smells like a state fair booth.

Pro Tips

• Use room temperature sour cream and butter so they incorporate smoothly without chilling the yeast.
• Drain canned or frozen corn well. Excess moisture can make the loaf gummy.
• This bread is best sliced thick. The soft crumb with corn pockets doesn’t hold up well to thin slicing.
• Try it toasted and topped with a smear of herb butter or alongside a bowl of chili.