butter Archives

French recipes

Garbure

45 minutes–1 hour

Braai recipes

Lamb ribbetjies with chipotle braaied sweetcorn

2–3 hours

Braai recipes

Braaied plant-based sausages

35 minutes

Mexican recipes

Tomato pozole

30 minutes

Braai recipes

Loaded boerie rolls with pineapple salsa

20 minutes

Biscuit recipes

Flapjacks with cookie butter

Braai recipes

Three-cheese braaibroodjie

15 minutes

Braai recipes

Lamb knuckle potjie with grandma’s pot bread

2 hours

Cake recipes

Neapolitan rum baba cakes

30 minutes

Potato recipes

Ultimate easy roast potatoes

1 hour 15 minutes

Mushroom recipes

Kasha with mushrooms

25 minutes

Bread recipes

Cornbread

20 minutes

Cornbread

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

125 g flour
160 g polenta
a pinch salt
1 T baking powder
75 g butter, melted
½ cup honey
¾ cup milk
2 free-range eggs, lightly beaten

Method

1. Preheat the oven to 200°C. Grease a 20 cm square baking tin with a non-stick cooking spray or butter and line with baking paper.

2. In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well.

3. Whisk in the milk and eggs, then pour the batter into the baking tin.

4. Bake for 20 minutes, or until golden and a skewer comes out clean.

Find more bread recipes here.

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Garbure

Lamb ribbetjies with chipotle braaied sweetcorn

Braaied plant-based sausages

Tomato pozole

Loaded boerie rolls with pineapple salsa

Flapjacks with cookie butter

Three-cheese braaibroodjie

Lamb knuckle potjie with grandma’s pot bread

Neapolitan rum baba cakes

Ultimate easy roast potatoes

Kasha with mushrooms

Cornbread

Cornbread

Ingredients

Method