When I say the words, I think of the movie The Green Mile, where all the gentle giant wanted was some corn bread, despite being in jail. It’s this that makes one realise how comforting this humble little gem can be.
It’s surprising then that last week was the first time I baked Corn Bread. Danny found a recipe in his Weg magazine and it seemed so simple that I really had no way out…
The recipe calls for whole kernel corn but after the first try, I’d like to use sweetcorn next time, just to see how it would differ.
Mieliebrood (Corn Bread)
2 cans of whole kernel corn, drained
4 tbs chopped chives
½ cup of cake flour
1 tsp baking powder
1 tsp salt
1 cup of buttermilk
2 extra large eggs
freshly milled black pepper
Sprinkling of paprika
Preheat the oven to 180C. Grease a loaf tin and put some baking paper in the bottom. Use a masher and bruise the corn a bit. Add the chives. Whisk eggs and buttermilk together and add to the corn. Mix dry ingredients together and add to the corn mixture. Pour the batter into the loaf tin and bake for 1 hour. Sprinkle with some paprika and bake for another 15 minutes.
Enjoy! It was even better for breakfast the next morning.