canola oil Archives

Beef recipes

Sirloin steaks

10 minutes

Asian recipes

Quick-and-easy pork-and-Tenderstem broccoli stir-fry

25 minutes

Bread recipes

Paneer paratha

5 minutes each

Avocado recipes

Braaibroodjie club sandwich

15 minutes

Bread recipes

Dikgaragana

30 minutes

Breakfast recipes

Sourdough French toast

15 minutes

Braai recipes

Potato salad with burnt leek ranch dressing

25 minutes

Great value

Spicy rice

35 minutes

Canned food

Tuna pasta bake

40 minutes

Brinjal recipes

BBQ baby brinjals with tzatziki and ezme

20 minutes

Brunch recipes

Gluten-free coconut flapjacks

26 minutes

Braai recipes

Easy cornbread

40 minutes

Easy cornbread

Serves Makes 3 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

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

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.

Find more braai recipes here.

Photographs: Jan Ras
Food Assistant: Clair-ellen Van Rooyen

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Sirloin steaks

Quick-and-easy pork-and-Tenderstem broccoli stir-fry

Paneer paratha

Braaibroodjie club sandwich

Dikgaragana

Sourdough French toast

Potato salad with burnt leek ranch dressing

Spicy rice

Tuna pasta bake

BBQ baby brinjals with tzatziki and ezme

Gluten-free coconut flapjacks

Easy cornbread

Easy cornbread

Ingredients

Method