Braaied cornbread

Braaied cornbread

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  • 120 g butter
  • 1 cup amasi or buttermilk
  • 1⁄2 t bicarbonate of soda
  • 135 g white sugar
  • 80 g sweetcorn kernels (about 1 cob)
  • 2 free-range eggs
  • 1 cup maize meal (you can also use polenta)
  • 1⁄2 t salt
  • 70 g cake flour
  • 70 g bread flour

Cooking Instructions

1. Make sure your braai is at a medium to low heat. Spray a braaiproof casserole dish or metal cups with cooking spray, then place in the middle of the coals.

2. Melt the butter in large pan. Add the buttermilk and remove from the heat. Add the bicarbonate of soda and sugar and stir until the sugar has melted into the butter.

3. Slice the sweetcorn off the cob and place into a separate bowl. Add the eggs and beat the mixture until well blended. Stir in the maize meal and salt until well blended and few lumps remain.

4. Pour the buttermilk mix into the sweetcorn mix.

5. Fold in the bread and cake flour, a little at a time, to avoid lumps.

6. Pour the batter into the prepared containers and cover with foil (make sure to leave enough room for the bread to rise if using cups). Scoop coals over the dishes and make sure they are well covered. Bake in the fire until a toothpick inserted in the centre comes out clean.

Cook’s note: Serve with stew or a sauce, or butter. To make it in the oven, preheat the oven dish or tray at 200°C whilst mixing the ingredients and then bake the bread at 180°C for 35 to 40 minutes. It can also be baked in a loaf tin, in which case increase the cooking time slightly.

Find more bread recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker

Lesego Semenya Recipe by: Lesego Semenya
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The late, great Lesego Semenya aka Les da Chef was famous for his braai skills, devotion to heritage recipes and ingredients, and as a television host. He was the author of "Dijo: My food, my journey", a regular columnist for the TASTE magazine and host of TASTETube videos.

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