Contributor
Sep 22, 20231 min
This not-so-average cornbread comes from the cookbook Harvest Table (Quivertree Publications).
Makes 6 mini loaves or 2 standard loaves
225 g cake flour
95 g polenta
2 tsp baking powder
1½ tsp fine salt
1 tsp white sugar
1 tbsp rosemary, chopped
4 eggs, at room temperature
125 ml olive oil
250 ml buttermilk
1 x 410 g can sweetcorn kernels, drained
130 g creamed sweetcorn
75 g peppadews (sweet piquanté peppers), chopped
30 g Italian parsley, chopped
100 g Cheddar, grated
Preheat the oven to 170 °C. Spray two 22 cm loaf tins with nonstick cooking spray and place on a baking tray.
Combine the flour, polenta, baking powder, salt, sugar and rosemary in a large mixing bowl.
In a separate bowl, whisk the eggs, oil and buttermilk together, then stir into the dry ingredients.
Using a large spoon, fold the corn kernels, creamed sweetcorn, peppadews, parsley and two-thirds of the cheese into the mixture.
Divide the batter evenly between the loaf tins and sprinkle with the remaining cheese. Bake for 30–35 minutes, or until a skewer comes out clean.
Cool for 10 minutes in the tins before turning out onto a wire rack to cool completely.
Serve with rooibos-smoked butter and biltong dust.
Note
Peppadews are unique to South Africa, but you can substitute with pimento peppers or pickled jalapeños, or use red bell pepper.
Extract from Harvest Table (Quivertree Publications).