Classic cornbread: A versatile loaf recipe for stews and curries

All over the world, bread originated in various forms and most of them are still enjoyed today. Cornbread is one of these alternative breads that have a specific cultural history. is a quick bread made with oatmeal, associated with the cuisine of the Southern United States, with origins in Native-American cuisine. It is an example of batter bread. Our classic cornbread recipe is closely associated with the original recipe and is easily enjoyed with many different meals.

Classic cornbread suggestions

The simple part of this recipe is that it is made quite quickly. With no need to rise, you’ll have a fresh loaf in the same time that it takes your stew or curry to finish cooking. You do want to used creamed and canned sweetcorn for this recipe and it also means that it’s quite a sweet loaf. However, this is quite welcome when you have rich and spicy comfort food to enjoy it with. You can also enjoy a slice with a nice thick spread of butter on it sown.

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Do you love a thick slice of bread with your heartwarming family comfort food like stews? Try our classic cornbread recipe.

Classic cornbread recipe

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Recipe by Carla Zinkfontein Course: SideCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Baking Time

50

minutes

Total time

55

minutes

Ingredients

• 2 extra-large 2 eggs

• 1⁄2 cup 1⁄2 + 2 tbsp milk

• 2 tbsp 2 vegetable oil

• 1 tsp 1 salt

• 410 g 410 sweetcorn (the creamed type)

• 3¹⁄₂ cups Self-raising flour

Method

• Pre-heat the oven to 180°C and spray a medium bread loaf pan with cooking spray and line the bottom with baking paper.
• Beat together the eggs, milk, oil and salt – stir in the can of sweetcorn and mix.
• Add the flour to the egg mixture and stir until combined.
• Scoop the batter into the loaf pan and bake 50 minutes until brown on top and a tester comes out clean.
• Leave to cool in the loaf pan for 2 or 3 minutes and turn out the bread.

Notes

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