I often talk about having a crusty bread as an accompaniment to soup or a stew as it not only fills the belly really well but it is a great way to soak up all the delicious gravy that you would otherwise have to lick, but good manners tend to prevail and sticking one’s head into one’s bowl isn’t really the done thing.
I’ve lost count of how many friends have asked for this recipe. It has to be one of the easiest breads to make and I would actually go so far as to say it is fail-safe. The recipe is also easily adaptable to suit fridge or pantry ingredients so enjoy experimenting. Apologies to my gluten-intolerant friends, but as I don’t have that problem, I have very few gluten-free recipes on Chocolate Goose, but feel free to experiment with gluten-free flour. I would be very interested in your feedback.
This is also one of my standard Summer braai/BBQ accompaniments. And that’s because it can be whipped together in a flash and sit baking in the oven while guests are chatting round the fire. Served fresh from the oven with a smearing of butter, there is seldom any left over.
500 g self-raising flour
1 410 g can whole corn kernels, drained
5 ml salt
500 ml buttermilk
250 ml cheddar cheese, grated
- Preheat the oven to 180°C.
- Combine the dry ingredients, corn and cheese, reserving a little for the top.
- Add the buttermilk and egg. Mix to a sticky dough.
- Spoon evenly into a lightly greased and floured 23 x 8 x 8 cm loaf tin.
- Smooth the top and sprinkle with the cheese.
- Bake for 1 hour.
- Remove from the oven and allow to stand in the tin for about 10 minutes before transferring to a cooling rack or board.
- If serving fresh, take care when slicing so it doesn’t fall apart – thicker slices work really well.