We all love classic sweet cornbread, but the addition of South African boerewors to this sweet cornbread will impress your guests!
Makes one 25 cm x 14 cm loaf
Prep time 1 hour 30 minutes
Cooking time 1 hour
Ingredients
Directions
Ingredients
250ml (1 cup) lukewarm water
10g instant dry yeast
7.5ml (1/2 Tbsp) salt
45 ml (3 Tbsp) vegetable oil
621ml (2 1/2 cups) bread flour
250g Jan Braai Original Boerewors, cooked and cut into small pieces
1 sweet corn, kernels cut off the cob
15 ml (1 Tbsp) Food Lover’s Chilli and Garlic Spread
Directions
In a large bowl, mix the lukewarm water with the instant dry yeast and let it sit for five minutes or until the yeast has turned foamy.
Combine the salt and oil with the yeast mixture. Add the flour one cup at a time and mix until it all comes together and a dough is formed.
Knead for 6-8 minutes, then add the boerewors and sweet corn and mix for another minute. Place in an oiled bowl, cover with a cloth and let rise for about 45 minutes to an hour.
While waiting, prepare a 25 cm x 14 cm loaf tin with parchment paper and preheat the oven to 180°C.
Once the dough has doubled in size, knock the dough down and place it into the prepared loaf tin. Allow to rise for another 30 minutes.
Bake for 45 minutes to an hour or until a skewer comes out clean and the top is golden brown. Brush with the Food Lover’s Chilli and Garlic Spread and enjoy.
Serving suggestion: Spread your slice with the Food Lover’s Chilli and Garlic Spread.
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