The perfect side dish that you can prep beforehand. Many South Africans bake a sweetcorn bread for a braai, but why not bake one to serve with your favorite winter soup? It is also still very delicious the day after and the perfect lunch with an egg or two.
Ingredients;
- 2 cups all purpose flour
- 1tsp salt
- 3tbsp sugar
- 1 can ‘cream-style’ sweetcorn
- 2 eggs
- 60ml milk
- 30ml oil
Method;
With an electric mixer beat the oil, milk and eggs until fully incorporated. Make sure you buy the cream-style sweetcorn. Then add the can of sweetcorn and mix gently. Add the dry ingredients and fold it in until well combined – do not overmix. Spray a bread tray / pan nicely and use baking paper if you have. Bake for 45-60 min at 190’c. Test with a knife to see whether the bread is ready before you remove it from the oven. Ovens differ and it might need a full 60 minutes to bake nicely, brown and crisp on the outside and fluffy and moist on the inside. Let it cool for 5-10 minutes before you remove it from the bread pan.
Enjoy!
If you have baked this recipe, please let me know.
