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Five-Cheese Corn-Stuffed Bread Bake

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A rich and savory baked dish featuring crusty bread stuffed with a creamy, cheesy corn mixture made from five different cheeses. Perfect as a side dish or a hearty appetizer.

Ingredients

Scale
  • 1 loaf crusty French bread
  • 1 cup canned sweet corn, drained
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice the loaf of bread lengthwise and scoop out some of the inside to make room for the filling.
  3. In a large bowl, combine the corn, mozzarella, cheddar, Parmesan, feta, Monterey Jack, mayonnaise, sour cream, garlic, black pepper, salt, and paprika. Mix until well blended.
  4. Spoon the cheese and corn mixture into the hollowed-out bread.
  5. Place the stuffed bread on a baking sheet lined with parchment paper.
  6. Bake for 20–25 minutes, or until the cheese is bubbly and the top is golden brown.
  7. Remove from the oven and let it cool for a few minutes.
  8. Garnish with chopped parsley, if desired, and slice to serve.

Notes

  • You can substitute any of the cheeses with your favorites or based on what you have on hand.
  • Try adding chopped jalapeños or red pepper flakes for a spicy kick.
  • This dish is best served warm right out of the oven.
  • Use day-old bread for a sturdier base that holds up better during baking.

Nutrition

Keywords: corn stuffed bread, cheese bread bake, five cheese appetizer, vegetarian bread bake

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