Corn Bread with Paprika is a traditional South African recipe for classic white mealie meal cornbread spiced with paprika. The full recipe is presented here and I hope you enjoy this classic South African version of: Corn Bread with Paprika.
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Yes, corn bread is not just an American thing, as this classic South African recipe demonstrates. This bread is a bit different in that it’s made with the local maize meal (white mealie corn meal) mixed with fine cake flour. The bread contains sweetcorn kernels and is flavoured with paprika. This is a quickbread leavened with baking powder and uses buttermilk or amasi to activate this. If you can’t get mielie meal, you can use fine polenta in its place.
Ingredients:
250g (2 cups) fine cake flour
65g (½ cup) maize meal (or polenta)
2 tsp baking powder
1 tsp sea salt
1 tbsp paprika
1 tin (198g/7 oz) corn kernels, drained
3 large eggs, beaten
7.5g chopped parsley (or herbs of your choice)
180ml buttermilk, plain yoghurt or beer
Method:
Preheat the oven to 170°C (150°C fan/340°F/Gas Mark 2).
Combine the flour, maize meal, baking powder and salt in a large mixing bowl, then whisk to blend. Add the paprika, drained corn kernels, eggs, chopped herbs and buttermilk. Mix thoroughly together.
Transfer the mixture to a greased 500g (1 lb) loaf tin, transfer to your pre-heated oven and bake for about 25 minutes, or until cooked through until golden brown.
