Starters & Light meals
Easy cornbread
Makes 3 - 4
Easy
20 minutes
40 minutes
“If you haven’t tried this outrageously good cornbread kit from Woolworths yet, you have no idea what you’ve been missing.” – Hannah Lewry
Wine/Spirit Pairing
De Wetshof Limestone Hill Chardonnay
Ingredients
Method
- 200 g Woolworths Mexican-style cornbread kit
- ½ cup canola oil
- 3 large free-range eggs
- 420 g cream-style sweetcorn
- 1 cob sweetcorn, kernels sliced off
- sautéed leeks, for serving
- 2 red chillies, chopped, for serving
- 400 g Woolworths chakalaka, reduced by half and cooled
- 250 g Woolworths cream cheese
Method
Ingredients
1. Preheat the oven to 180°C. Prepare the cornbread according to package instructions.
2. Grease 3 x 14–17 cm cast-iron skillets with canola oil.
3. Divide the batter between the skillets and top with the corn, leeks and chillies. Bake for 35–40 minutes, or until golden and cooked through.
4. Swirl the chakalaka into the cream cheese and serve with the hot cornbread.
Photographs: Jan Ras
Food Assistant: Clair-ellen Van Rooyen
Comments