Easy cornbread

Easy cornbread
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  • Makes 3 - 4
  • Easy
  • Meat-free
  • 20 minutes
  • 40 minutes
  • De Wetshof Limestone Hill Chardonnay
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“If you haven’t tried this outrageously good cornbread kit from Woolworths yet, you have no idea what you’ve been missing.” – Hannah Lewry

Ingredients

  • 200 g x 1 Woolworths Mexican-style cornbread kit
  • ½ cup canola oil, plus 1 T
  • 3 large free-range eggs
  • 420 g x 1 cream-style sweetcorn
  • 1 cob sweetcorn, kernels sliced off
  • sautéed leeks, for serving
  • 2 red chillies, chopped, for serving
  • 400 g x 1 can Woolworths chakalaka, reduced by half and cooled
  • 250 g Woolworths jalapeño cream cheese

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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