Our colleagues in South Africa shared this traditional recipe for a savory cornbread, made with cornmeal, sweet corn, creamy yogurt and a sprinkle of cheddar cheese. It’s a perfect side at your next barbecue, but also delicious on its own, with a smear of butter. With simple ingredients and just 20 minutes of prep, this golden loaf will be a hit at your table!
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Prep: 20 minutes
Bake: 40-50 minutes
Yield: 8-10 slices
Ingredients:
250g all-purpose flour
125ml maize/corn meal or polenta
15ml baking powder
5ml salt
5ml paprika
3 large eggs
200ml double cream plain yogurt
330g sweetcorn kernels, canned and drained
15g grated cheddar cheese
Butter for garnish, optional
Directions:
1. Preheat oven to 180°C (350°F).
2. Grease a 23×13 cm (9×5 inch) loaf pan. Set aside.
3. In a large mixing bowl, sift together the flour, polenta, baking powder, salt and paprika.
4. In a separate bowl, whisk together the eggs and yogurt.
5. Add the corn kernels to the wet mixture, stirring gently to combine.
6. Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing until just combined. Avoid overmixing to keep the bread light and tender.
7. Pour the batter into the greased loaf pan, spreading it evenly.
8. Sprinkle the cheese over the top.
9. Bake for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
11. Slice and serve warm or at room temperature, with butter.
12. Store airtight at room temperature for up to two days.
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