Written by: Mpho Deane
With Christmas around the corner, the pressure of the infamous family lunch menu is an anxiety inducer to some. Whilst others welcome it as they have gathered an arsenal of recipes throughout the year to try out on family.
But have we ever considered rethinking our approach to Christmas? Creating a gathering that has less kitchen slaving and more time spent together? Cooking food that’s nutritious, impressive but less time consuming.
Well sign me up for that. As a chef, and having gone through 2020 and all its insanity. The last thing I have in mind is spending even more time in the kitchen. I want to eat good food but I want it less arduous.
Which is what this easy maize bread recipe is. Its spicy, has lots of texture and flavour to mop up all the good juices on the plate, like every bread should!
- 140gram all-purpose flour
- ¾ cup/95g maize meal
- 2-3 tablespoon sugar
- ¾ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chilli flakes
- 2 teaspoon baking powder
- ½ teaspoon baking soda
What you need:
- 2-3 fresh corn cobs, charred and shaved (about 2 cups of corn)
- 115 g / ¾ cup grams cup sour cream
- 1/2 cup / (120ml) milk
- 2 large eggs
- 1-2 finely chopped jalapenos (optional)
- 4 tablespoon 57grams unsalted butter melted
- Cast iron pan / baking pan
- Measuring spoons &/ Kitchen scale
- Measuring cups
- Mixing bowls
- Preheat the oven to 350 degrees F. Butter cast iron pan / baking dish and set aside.
- Remove husk from corn and charr all the sides of the corn on a hot cast iron pan/griddle then shave off the kernels from the cob.
- In a medium bowl, empty out the jar of pre-mix and whisk together the with baking powder and baking soda
- Whisk in, sour cream, milk, and lightly beaten eggs until well combined
- Then, add melted butter and corn mixture, leaving a little to scatter on top, then pour the batter into prepared cast iron pan or baking tin.
- Bake for about 35-40 minutes or until light golden brown and toothpick inserted in centre comes out clean.