Accidentally the best corn bread recipe

Accidentally the best corn bread recipe

Buy a restaurant, they said. It’ll be fun, they said. Four years down the line and I’ve aged a decade, haven’t had two consecutive nights of good sleep in 1562 days and have been relegated to those tier D friends who only get invited to shindigs when half the town has come down with the flu, but you have to throw that roast you accidentally defrosted one inebriated night while looking for boerie to cure the munchies on the Weber before it goes off. I haven’t written a blog post in more than two years and when I sit very, very still, I can almost hear my brain atrophying. I can’t even tell you who the new president of Zim is.

But writing isn’t the only thing that has taken a back seat along with my personal life and cranial development. Apparently the surest way to guarantee you never really get to cook is to do it for a living. This not unsurprising realisation hit me again last night when I found myself fending off fish moths while trying to find a tablecloth that doesn’t smell like old cupboard in order to deck my table for a Mexican dinner party. It’s been a while since I’ve entertained. Which is why I should be forgiven for forgetting that my all time favourite corn bread recipe calls for a tin of creamed sweetcorn. Up until this point I’d been wildly impressed with how my authentically-prepared-with-masa-harina tacos and made-from-scratch dulce de leche for my churros had turned out, so I should have realised that something was due to go pear shaped. I did, however, have some buttermilk on hand, so out of necessity my new favourite corn bread recipe was born. And while I don’t think this accident will change the world in the way, say, the discovery of penicillin or the origin of the potato chip will, I found it so good that I tossed away my old recipe (meaning I deleted it from Pinterest), which is a big deal in my corner of the universe. My version uses very little butter and sugar compared to the usual corn bread recipes, so you might want to up those quantities if you still own a hand stitched scatter pillow that says “I heart Paula Deen”.

Accidentally the best corn bread recipe
Hands-on time
Cook time
Total time
Recipe type: Breads and bakes
Cuisine: Southern
Serves: 10
  • 500ml buttermilk
  • kernels from two sweetcorn ears, cooked
  • 100ml butter, melted
  • 4 large eggs
  • 50ml white sugar
  • ½ cup grated cheddar cheese
  • 1 cup all purpose flour
  • 1 cup yellow polenta (Saffies, feel free to use mieliemeel, although the texture will be finer)
  • 20ml baking power
  • 3ml salt
  1. Preheat the oven to 150˚C.
  2. Spray a 20cm loaf tin with non stick spray (or use two tins for smaller loaves).
  3. In a mixing bowl, pulse the corn and buttermilk together with a stick blender. You want the corn broken up, but not liquidized, kinda like creamed corn. (See what I did there?)
  4. Whisk in the butter and eggs.
  5. Stir in the sugar and cheese.
  6. Sift the remaining ingredients in and then whisk the whole lot together.
  7. Pour into loaf tins and bake for 45 minutes if doing two flatter loaves, or an hour if doing one loaf.
  8. Serve simply with lashings of butter and some grated cheese. Also really yummy with chilli con carne!

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