Preheat the oven to 180˚C and grease a loaf tin.

Place the cream, melted butter, eggs, and 1 cup of the corn into a blender and blend until evenly mixed and the corn is nicely pureed. Transfer to a mixing bowl and stir in the remaining ingredients. Pour the batter into the prepared pan and bake for 45-50 minutes, or until an inserted skewer comes out clean.

Cool the bread in the pan for 5 minutes before turning out onto a wire rack to continue cooling.