Garden Loaf

Cheesy Corn Garden Loaf. (Recipe Below) Made only with my Gurney’s Seed garden veggies freshly picked from the garden! This recipe combines my “Wild Violet” corn, brandywine tomatoes, red bell peppers (that I picked while still green), yellow onions, chives, and oregano. Pretty much the whole garden goes into this recipe and that’s just how I like it! It’s all held together with cheese and riding along happily in a bread boat. What more could you ask for? 

This “Wild Violet” sweet corn has been the absolute star of the garden this year. I have literally sat in the garden picking tomatoes while eating it raw off the cob. It’s that sweet! 

Cheesy Corn Garden Loaf 

1 1/2 cup cooked sweet corn kernels

1 cup green pepper (diced) 

1 cup tomato (diced)

1/2 yellow onion (diced)

2 tbs chives or 1/4 cup green onions (diced)

2 tbs fresh oregano (roughly chopped)

1 stick butter (melted)

1/2 cup mayonnaise

10 ounces Cheddar & Jack blend cheese, grated

1 large loaf of your favorite bread - cut lengthwise

Salt and pepper to taste

Preheat Oven to 350°

Place your bread on an oven safe baking pan. set aside. 

Add the corn, pepper, tomato, onion, chives, oregano, butter, mayonnaise, and cheese to a large mixing bowl. Stir to evenly incorporate. Place mixture evenly on top of both bread halves. This will seem like a lot, but it melts down. Place in preheated oven and bake for approximately 25 minutes or until top becomes golden and bubbly. Allow to cool slightly before cutting and enjoying!