Corn Bread By Ibtessam Essa - Cobb Portable Braai
Corn bread on the COBB is a delightful twist on traditional cornbread, where the golden goodness of cornbread is baked right onto the COBB
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cobbonline.co.za.
Ingredients
- 2 tablespoons Sugar
- 1 small can (200g) Cream-style sweetcorn
- 1 bottle/carton (500ml) Buttermilk
- 2 extra-large Eggs, beaten
- ⅓ cup (80g) Butter, melted
- 2 cups (300g) Bread or Cake flour
- ½ cup (120g) Cornmeal (maize meal porridge)
- 2 teaspoons (10ml) Baking powder
- 1 teaspoon (5ml) Salt
- 2 Corn cobs, kernels sliced off (1–1½ cups)
- Optional: Sundried tomato and jalapeños for the topping
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