Cheesy peppadew corn bread
This homemade corn bread freezes really well; simply slice it into 12 equal slices and use as needed for sandwiches or toast
The corn bread freezes really well; simply slice it into 12 equal slices and use as needed for sandwiches or toast.
Makes 1 loaf.
250ml (1 cup) corn kernels, fresh or frozen
4 peppadews, finely chopped
3 eggs, lightly beaten
250ml (1 cup) buttermilk
60ml (¼ cup) vegetable oil
5ml (1 tsp) dried chilli flakes
120g (1 cup) cake flour
60g (½ cup) maize meal
15ml (1 tbsp) baking powder
5ml (1 tsp) sugar
Pinch of salt
100g (1 cup) grated cheddar cheese
1) Preheat the oven to 180ºC. Grease and line a medium-sized bread pan.
2) In a large bowl, mix the corn kernels with the peppadews, eggs, buttermilk, oil and chilli flakes. In a separate mixing bowl, combine the cake flour, maize meal, baking powder, sugar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Mix in half of the cheese.
3) Spoon the dough into the tin. Sprinkle the rest of the cheese on top. Bake for 25 minutes. Cover with foil and bake for another 20 minutes, or until the bread is baked through. Allow to cool slightly, then carefully loosen the sides before turning out.