Cheesy Corn and Herb Pull-Apart Bread

Prep time: 20 mins
Cook time: 20-25 mins
Servings: 6–8 people

Ingredients

Category	Item	Quantity
The Base	Sourdough or Italian Round Loaf (unsliced)	1 large loaf
The Fat	Unsalted butter (melted)	1/2 cup (115g)
The Cheese	Sharp Cheddar or Gruyère (shredded)	2 cups
The Corn	Sweet corn (fresh, canned, or thawed)	1 cup
The Herbs	Fresh parsley & chives (finely chopped)	1/4 cup total
Seasoning	Garlic powder, salt, and red pepper flakes	To taste

Instructions

Preheat & Prep: Heat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
The Grid Cut: Using a serrated knife, cut the bread into a 1-inch diamond pattern. Cut deep into the loaf, but do not cut through the bottom crust. You want the loaf to stay together.
The Herb Butter: In a small bowl, whisk together the melted butter, chopped herbs, garlic powder, salt, and red pepper flakes.
Stuffing: Use your fingers to gently pry open the cracks. Stuff the corn and shredded cheese deep into every crevice.
Drizzle: Pour the herb butter evenly over the top, making sure it seeps down into the bread.
Bake: Wrap the entire loaf loosely in foil. Bake for 15 minutes. Uncover and bake for another 5–10 minutes until the cheese is bubbly and the edges are golden-crisp.
Serve: Garnish with extra fresh herbs and serve immediately while the cheese is “stretchy.”

Chef’s Tips & Notes

Bread Choice: A sturdy, crusty bread like sourdough works best. Soft sandwich bread will turn to mush under the weight of the butter and cheese.
The Cheese Mix: For the best flavor, grate your own cheese. Pre-shredded cheese is coated in potato starch, which prevents it from melting as smoothly.
Corn Texture: If using canned corn, pat it very dry first. Excess moisture is the enemy of a crispy crust.

Nutritional Info (Per Serving)

Calories: ~340 kcal
Fat: 18g
Carbohydrates: 32g
Protein: 12g
Fiber: 2g

Benefits of This Dish

Social Interaction: It’s a “communal” food that encourages people to gather around the table.
Versatility: It works as a heavy appetizer, a side for BBQ, or a companion to a hearty tomato soup.
Customizable: You can easily swap the herbs (try rosemary or thyme) or the cheese (pepper jack adds a nice kick).

Q&A

Q: Can I make this ahead of time?

A: You can assemble the bread (stuff it with cheese and corn) up to 4 hours in advance. Keep it wrapped in the fridge, then add the butter and bake right before serving.

Q: My bread is getting too dark but the cheese isn’t melted. What do I do?

A: Tent it loosely with foil. This traps the heat to melt the cheese while protecting the crust from burning.

Q: Can I use frozen corn?

A: Absolutely. Just make sure to thaw it and pat it dry with a paper towel so you don’t end up with “soggy bread syndrome.”