Ingredients
Method
- 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
Ingredients
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.
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