Almond Creamed Corn Sandwich Bread

Tiffany Bannworth


Our family enjoys fresh baked bread almost daily. With 6 boys, a loaf goes very quickly.

While I have used the bread machine of late, so I can spend more time with the family, I am genuinely a by hand type of gal.

I hope you enjoy the gentle sweetness of the cream corn and the hint of almond.

I served it with carved turkey, melted gouda, garden cucumbers (sliced paper thin), garden orange tomatoes, garden leaf lettuce. I made a yummy dill mayo (half mayo, half sour cream, heavy serving of dill).


★★★★★ 1 vote

1 loaf
1 Hr 30 Min
45 Min


  • 2 1/2 c
    wheat flour
  • 1/4 c
    wheat germ
  • 3/4 c
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1/8 tsp
    kosher salt
  • 1/2 c
    coconut oil
  • 1 c
    whey or water, warm
  • 1 can(s)
    cream corn
  • 1 Tbsp
    almond extract
  • 3 Tbsp
    flax seed. optional
  • 2 Tbsp
    sour cream
  • 1 1/2 tsp
  • ·
    almonds, slivered

How to Make Almond Creamed Corn Sandwich Bread


  1. Mix all the ingredients, save slivered almonds, in a ceramic bowl with a wooden spoon until well combined.
  2. Allow to rise in a warm place covered by a wet dish towel for 45 minutes.
  3. Gently degas and place in a greased bread pan. Sprinkle with almonds.
  4. Set in a warm place and cover with wet dish towel for another 30 minutes.
  5. Remove dish towel and transfer to an oven of 325F until cooked throughout. Approximately 45 minutes.
  6. Wait 5 minutes, then transfer to a rack. Allow to cool for and additional 20 minutes before slicing.
  7. I recommend toasting the bread to bring out the flavors.

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About Almond Creamed Corn Sandwich Bread

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