Corn Bread with Paprika – A South African favourite

A barbecue (braai) just isn’t complete without a steaming loaf of corn bread fresh out of the oven. The rich aroma of savoury bread adds warmth to a family barbecue and makes guests instantly feel at home.

This recipe is quick, easy and flop-proof! All the ingredients are combined together in one bowl and then baked in the oven.

Corn bread is so versatile that you can experiment with different flavour combinations every time you bake it. You can flavour it with biltong and cheese. Or what about peppadew and feta cheese? Sundried tomato and olives are also a winner combination. You can even substitute the buttermilk with beer for a real South African twist.

Serve this mouth-watering corn bread at a barbecue with coleslaw and potato salad. It’s simply divine!

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Corn Bread with Paprika

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Recipe by Jessica Alberts Course: SideCuisine: South AfricanDifficulty: Easy

Servings

1

loaf

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

• 2 cups cake flour

• ½ cup maize meal or polenta

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 tablespoon paprika

• 1 tin corn kernels, drained

• 3 large eggs, beaten

• ½ cup chopped parsley, or herbs of your choice

• ¾ cup buttermilk, plain yoghurt or beer

Method

• Preheat the oven to 170°C.
• In a large mixing bowl, add the flour, maize meal (or polenta), baking powder and salt and combine.
• Add the paprika, corn kernels, eggs, chopped herbs and buttermilk. Mix well.
• Transfer the mixture to a greased loaf tin and bake until golden brown.
• Serve immediately.

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Looking for more side dish recipes to try out at your next barbecue? Have a look at our recipe page for some great ideas!