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Savoury Sweetcorn Bread

2014-12-19

Recipe Info

  • Servings : 9
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Ingredients

  • 100g plain flour
  • 2 tsps baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 50g butter melted, plus 1 tbsp of butter for the onions
  • 2 eggs 1 tbsp honey
  • 175g buttermilk
  • 100g sweetcorn
  • 1 onion, finely chopped
  • 2 fresh green or red chillies, deseeded and finely chopped
  • 125g of cheddar, grated

Method

Step 1

Preheat the oven to 200°C. Line a 23cm square baking tray with baking paper.

Step 2

Melt a tablespoon of the butter in a frying pan and sauté the onion for 2 minutes. Add the chili and fry for another 5 minutes until the onions start to brown. Add the chopped sweetcorn kernels and stir for another 2 - 3 minutes. Set aside to cool.

Step 3

In a large bowl, mix the maize flour, plain flour, baking powder, bicarbonate of soda and salt. Stir the dry ingredients with a balloon whisk until well blended.

Step 4

In a separate bowl - mix together the butter, eggs, honey and buttermilk - again a balloon whisk works best.

Step 5

Add both mixtures (the dry and wet ingredients) together, mix it all up carefully until combined.

Step 6

Gently fold in the onion, chilli and sweetcorn mixture and ⅔ of the grated cheddar. You should now have a creamy, thick, barely pourable batter. Pour the batter into the baking tin and bake at 200°C for about 15 minutes.

Step 7

Remove from the oven to quickly sprinkle the remaining ⅓ of the grated cheese on top. Return to the oven and bake for another 15 minutes or until the cornbread turns golden brown.

Step 8

Check that the bread is baked through by inserting a toothpick into the centre – it should come out completely clean. Allow the bread to cool in the baking tin for about 10 - 15 minutes before you move it onto a wire rack.

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