Braai Recipes

Braaied Corn Bread


120 g butter
1 cup amasi or buttermilk
1⁄2 t bicarbonate of soda
135 g white sugar
80 g sweetcorn kernels (about 1 cob)
2 free-range eggs
1 cup maize meal (you can also use polenta)
1⁄2 t salt
70 g cake flour
70 g bread flour


Make sure your braai is at a medium to low heat. Spray a braaiproof casserole dish or metal cups with cooking spray, then place in the middle of the coals.
Melt the butter in a large pan. Add the buttermilk and remove from the heat. Add the bicarbonate of soda and sugar and stir until the sugar has melted into the butter.

Slice the sweetcorn off the cob and place into a separate bowl. Add the eggs and beat the mixture until well blended. Stir in the maize meal and salt until well blended and few lumps remain.

Pour the buttermilk mix into the sweetcorn mix.
Fold in the bread and cake flour, a little at a time, to avoid lumps.

Pour the batter into the prepared containers and cover with foil (make sure to leave enough room for the bread to rise if using cups). Scoop coals over the dishes and make sure they are well covered. Bake in the fire until a toothpick inserted in the centre comes out clean.
Chef’s Tip: Serve with stew, a sauce, or butter.

Credit: Lesego Semenya