Swazi Cornbread is a traditional Swazi (eSwatini) recipe for a classic baked cornbread made with wheat flour and corn meal bound with eggs and made with milk before being oven baked. The full recipe is presented here and I hope you enjoy this classic Swazi version of: Swazi Cornbread.
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Cornbread is a Swazi staple and it's served with almost every meal, especially with stews and curries.
Ingredients:
2 eggs, beaten
300g wheat flour
3 tsp baking powder
generous pinch of salt
300g corn meal (mealie meal)
milk
Method:
Combine the eggs, flour, baking powder, salt and corn meal together in a bowl. Add enough milk to make a fairly watery dough.
Allow to stand for five minutes then pour into a tin and bake in an oven pre-heated to 190°C for 30 minutes, or until cooked through and golden. Serve as an accompaniment to any Swazi main meal.
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