A healthy loaf which can be made quite plain or with corn kernels, cheese and mixed peppers added to the batter. Many variations are made in the rural areas. The bread is delicious on its own or as an accompaniment for soup or ...
1 medium loaf
350 g / 500 ml maize meal
5 ml salt
5 ml bicarbonate of soda
5 ml baking powder
15 ml sugar
125 ml fresh, canned or frozen corn kernels (optional)
50 g / 125 ml grated Clover Cheddar Cheese (optional)
125 ml diced green, red and yellow peppers (optional)
500 ml buttermilk
50 g / 50 ml Clover Mooi River Butter, melted
A little additional Clover Fresh Full Cream milk
Grease a medium sized loaf tin (± 25 cm) generously with butter and preheat the oven to 180°C.
Place all the ingredients in a mixing bowl and stir until combined.
Add the buttermilk together with the butter and eggs.
Stir all together until evenly mixed. If the batter is still a bit too firm, rinse the carton with a little extra milk and add as well.
Turn the batter into the tin to make about ¾ full.
Place in the oven and bake about 45 minutes until golden brown and firm and thoroughly baked if tested with a metal skewer.
Cool in the tin for a few minutes, loosen and turn out to cool completely on a wire rack.
Serve slightly warm or cold and store in a sealed container in the refrigerator.