Braai recipes
40 minutes
Easy cornbread

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