If you like corn, this rustic little bread is definitely for you. I love the texture the maize meal gives to this bread and the pop of juice when one bites onto a corn kernel. This bread is soft and crumbly and best eaten slightly warm with butter.
500ml maize meal
375ml milk (125ml and 250ml)
5ml salt
50ml butter
3 eggs
10ml baking powder
1x 410g tin of corn kernels, drained
Preheat your oven to 180℃.
Grease and line a small loaf tin. I like to cut the baking paper long enough for it to hang over the edges of the pan, as it makes it easy to lift the bread out of the pan once it's baked.
Add the maize meal and salt to a mixing bowl.
Add 125ml milk and stir through.
Heat 250ml milk in a small saucepan, stir in the butter until melted and pour the mixture onto the ingredients in the mixing bowl.
Mix well and allow to cool.
Whisk the eggs in a separate bowl.
Add the eggs, baking powder and the drained corn kernels to the cooled mixture and stir until uniformly mixed.
Spoon the mixture into the prepared loaf tin and bake for 40 minutes.
Serve the bread slightly warm with butter.
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