Sweet Cornbread

Cornbread is not a common thing in New Zealand, so I’ve had to learn how to make my own. Fortunately, I’ve finally found a readily available maize meal - which I was told by the lady checking out my groceries is used to make roti - that makes absolutely delicious cornbread. One pan of this cornbread makes about 15 good slices, perfect for a family of 4 with some leftovers for the next day.

Springbok Super Maize Meal - found in the baking section of my local New World, hidden on the bottom shelf.

Sweet Cornbread

• 1/2 cup Maize Meal

• 1 1/2 cup Flour

• 1/2 cup granulated Sugar

• 1 Tbls Baking Powder

• 1/2 tsp Salt

• 40g Butter

• 1/3 cup Vegetable Oil

• 1 1/4 cup Milk

• 1 Tbls Honey

• 2 Eggs

Directions

• Preheat the oven to 170ºC/350ºF

• In a large mixing bowl, mix Maize Meal, Flour, Sugar, Baking Powder and Salt.

• In a microwaveable measuring cup, melt the Butter. Pour it into the dry bowl.

• Using the same measuring cup, measure the Vegetable Oil and pour into the dry bowl.

• Using the same measuring cup again, measure out the Milk, then crack in the Eggs. Beat the eggs with the Milk, then pour the mixture into the dry bowl.

• Add in the Honey, then mix all of the ingredients together until just mixed.

• Spray or butter a 8x12 inch baking dish.*

• Bake for about 30 minutes, but watch at the end to make sure the cornbread is golden and starting to crack slightly on top.

* If you want to double the recipe and go for a 9x13 baking dish, plan on cooking for about 45 minutes.