serves
6-8
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Food Trail: South Africa
series • cooking
PG
series • cooking
PG
Ingredients
- 250 g plain flour
- 150 g white maize meal or polenta
- 2 tsp baking powder
- 1 tsp salt and freshly ground black pepper
- 150 g grated cheddar
- 2 tbsp chopped chives
- Kernels from 2 heads of corn
- 2 eggs, lightly beaten
- 300 ml buttermilk
- 100 g unsalted butter, melted and cooled
- Red chillies and sliced avocado, to serve
Tomato and chilli butter
- 1 whole head garlic
- 80 g drained sun-dried tomatoes
- 2 tbsp drained, sliced, pickled jalapeño or other chilli
- 150 g unsalted butter, softened
Instructions
- Preheat oven to 180°C. Grease and line a loaf pan with baking paper.
- For the loaf, combine the flour, maize meal, baking powder, salt and pepper, 100 g of the cheddar, chives and corn kernels and stir to combine. In a jug whisk the eggs, buttermilk and melted butter, then gradually stir into the corn mixture.
- Spoon into the prepared loaf tin and smooth the top, then sprinkle with the remaining cheese. Bake for 50 minutes or until a skewer comes out clean when inserted into the centre.
- For the butter, you need some roasted garlic. Place the whole head of garlic in the centre of a piece of foil and wrap it up, then place in the oven and bake at 180°C for 25 minutes until it’s very soft then remove and cool completely. Once cool, squeeze out the garlic from the clove surrounds – you can snip the head with scissors to make it easier to press it all out. Add to a food processor with the sun-dried tomatoes, chillies, butter and 1 tsp each salt and freshly ground black pepper. Blitz until smooth.
- Serve slices of the bread with tomato butter, and if you like some sliced avocado and chilli.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food Trail: South Africa
