Good, wholesome staple. Cornbread has such a warm, comforting flavour it makes a great alternative to bread rolls with soup and salads.  It is also excellent to whip out for lunch if you are in a hurry and need something a bit more substantial than crackers and cheese!


1 ½ cups self raising bakers flour

2 teaspoons of baking powder

1 teaspoon of salt

1 ½ cups cornmeal

2 tablespoons maple syrup

2 eggs, beaten

1 ½ cups buttermilk

¼ cup creamed corn

¼ cup light flavoured vegetable oil

50 grams butter

Pinch of cayenne pepper

Pre-heat oven to 180°C – also pre-heat your baking tray


Sift flour, cayenne, salt and baking powder together into a large mixing bowl.  Add cornmeal and maple syrup.  Make a well in the centre and add eggs, buttermilk, creamed corn and oil.  Mix well ensuring the mix is lump-free.

To the heated baking tray, add ½ the butter with a little oil.  Pour in batter, smoothen the surface by wetting your hand and lightly flattening the dough.

Bake for 25 minutes, then baste with remaining butter.  Return to the oven for 15 minutes or until firm and golden.

Cut into squares to serve, hot or cold .

Variation : grated parmesan cheese can be added to flavour this cornbread, additional herbs and spices can also be added.  Ensure mix remains fairly thick.