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Sweet potato with orange and avocado

Sweet potato with orange and avocado

30 - 40 minutes

Mini Yorkshire puddings

Mini Yorkshire puddings

30 minutes

Tempura celery leaves

Battered and

Tempura celery leaves

15 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Vine-wrapped goat's cheese

Vine-wrapped goat’s cheese

10-15 minutes

African watermelon salad

Watermelon recipes

African watermelon salad

25 minutes

Guacamole

Avocado recipes

Guacamole

5 minutes

Avocado coleslaw

Coleslaw recipes

Avocado coleslaw

5 minutes

Nutty hummus

Chickpea recipes

Nutty hummus

3 minutes

Peanut and potato salad

Potato recipes

Peanut and potato salad

15 minutes

Ragu alla Bolognese (Bolognese meat sauce)

Ragu alla Bolognese (Bolognese meat sauce)

1 1/2 hours

Corn bread in a skillet

Bread recipes

Corn bread in a skillet

35 to 40 minutes

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Corn bread in a skillet

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 to 40 minutes

Ingredients

Butter, for greasing
1 cup maize meal or polenta
1 cup cake flour
3 t baking powder
1 t fine sea salt
1 cup sweet corn kernels
1/2 cup onion, chopped
1/2 cup green pepper, diced
4 T coriander, chopped
3 jumbo free-range eggs
1 cup yoghurt or buttermilk
3 T olive oil

Method

Preheat the oven to 180°C.

Grease a 26 cm cast-iron skillet (with an ovenproof handle) very well with butter. Sift the maize meal or polenta, cake flour, baking powder and salt into a mixing bowl. Add the vegetables and coriander and stir into the dry ingredients.

Beat the eggs lightly in a jug, then stir in the yoghurt and olive oil. Pour the wet ingredients into the mixing bowl and stir until combined. Pour into the greased skillet and bake for 35 to 40 minutes, or until the top is browned and feels firm.

Leave to cool for 10 minutes before serving straight from the skillet.

Discover more brilliant bread recipes here.