Go Back Email Link
South African Cornbread
Ouma Irene's Recipe

Quick South African Cornbread (No-Fuss0

No mixer, no drama—just whisk, fold, pour, and bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Appetizer, Braai, Breakfast
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 1 x 410 g tin whole corn kernels drained
  • 1 x 410 g tin cream style sweetcorn
  • 4 large eggs
  • 125 ml milk plus ½ tes[ (2ml) lemon juice or vinigar to sout the milk
  • 15 ml honey or sugar
  • 30 ml neutral oil canola or sunflower
  • 500 g self-raising flour
  • 5 ml baking powder optional boost
  • 2.5 ml fine salt
  • 25 ml grated cheese for topping Cheddar, Gouda or mix
Optional Mix-Ins: chopped jalapeños, crispy bacon bits, sliced spring onions, fresh thyme or coriander.

Equipment

  • 1 9 x 9 inch (23 cm) square or 8 x 12 inch (20 x 30 cm) baking dish, greased or lined with parchment.

Method
 

  1. Prep the oven. Preheat to 350°F (180°C). Position a rack in the centre.
  2. Sour the milk. Mix milk and lemon juice (or vinegar) and set aside for 5 minutes.
    Ingredients
  3. Combine wet ingredients. In a large mixing bowl, whisk eggs. Add drained corn, cream-style sweetcorn, soured milk, honey, and oil. Whisk to combine.
  4. Fold in dry ingredients. Add self-raising flour, baking powder, and salt. Fold gently until no dry flour remains; do not overmix. The batter should be slightly lumpy and thick.
    Easy Cornbread Recipe
  5. Add mix-ins (optional). Fold in jalapeños, bacon, or herbs if using.
  6. Pan + top. Spoon into the prepared pan and level. Sprinkle with cheese.
  7. Bake. Bake 45–55 minutes, until golden and a toothpick inserted into the centre comes out clean.
    South African Cornbread
  8. Cool + serve. Let cool for 10 minutes, then slice and serve warm.
    Warm cornbread with butter
Notes & Variations
  1. Gluten-Free Option: Use 3 ½ cups (420 g) gluten-free self-raising flour + 1 tsp xanthan gum if not included.
  2. Muffin Version: Scoop batter into a greased 12-cup muffin tin; bake 20–25 minutes
  3. Flavour Boost: Add ½ tsp smoked paprika or a handful of chopped herbs.
  4. Storage: Keep in an airtight container for 2 days or freeze slices for up to 1 month.