Makes: 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.
CLOVER INGREDIENTS USED IN THIS RECIPE