CORN BREAD

Ingredients

• 1 tot olive oil or 1 tot melted butter
• 2 cups white bread or cake flour
• 2 cups maize meal
• 1 tot baking powder
• ½ tot salt
• 1 fresh corn cob (slice the kernels off the cob)
• 1 tin(400g) creamed corn
• 2 eggs
• 1 cup milk

Method

1. Use olive oil or butter and properly grease the insides of your no. 10 flat-bottomed potjie.
2. To this greased potjie, first add and properly mix all the dry ingredients.
3. Now add the wet ingredients and mix well again. Don’t overmix. As soon as everything is mixed, that is sufficient.
4. Put the lid on the potjie and gently bake this bread for 1 hour. Have the potjie on a stand or grid with some coals under it, and also put some coals on the lid of the potjie. Periodically add extra hot coals below and on top.
5. Although your aim is 1 hour, some fires are hotter than others so after about 45 minutes you can check, as it might be done. Insert a sharp knife into the bread and if the knife comes out clean, the bread is ready. If not, check in another 15 minutes.
6. Now you have two options. The better option is to break pieces or chunks of bread from the potjie, lather them with butter and enjoy. If, however, you are from the conservative side of the culinary spectrum and think all bread needs to be served in neat slices, then allow the bread to cool down a bit before turning out, as it can be quite difficult to remove the bread from the potjie straight off the fire, and very fresh and hot bread is difficult to slice. It can take up to 45 minutes to cool, and by that time, all the cool kids will have eaten the bread straight from the potjie.AND …Salted butter is better than unsalted butter. It’s just the way it is. Never ever under any circumstances serve this bread with margarine as margarine is evil. Eating this bread with margarine will lead to seven years of bad luck followed by another seven years of even worse luck.