By Neo Nontso (@dinewithneo)
INGREDIENTS
- 1½ cups cake flour
- 2 tablespoons cornflour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 2 teaspoons instant dry yeast or baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric powder
- 2 cups frozen sweetcorn, defrosted
- ½ cup warm milk
- 2 eggs, whisked
- 2 tablespoons butter, melted
- sesame seeds, for sprinkling (optional)
- butter or cooking spray, for greasing
METHOD
1. Combine the cake flour, cornflour, sugar, salt, yeast or baking powder, smoked paprika and turmeric in a large bowl (you could also use an electric stand-mixer for this).
2. Blitz 1 cup of sweetcorn and the warm milk together in a blender until smooth.
3. Add the remaining cup of sweetcorn to the blender and pulse two to three times until roughly chopped.
4. Add the sweetcorn mixture to the flour mixture and, while mixing, add the eggs and melted butter.
5. Once all the ingredients are combined, cover with clingwrap and let the dough rise in a warm place for 1 hour or until doubled in size.
6. Heat the oven to 180°C.
7. Grease a loaf tin with butter or cooking spray.
8. Transfer the dough to the loaf tin, sprinkle with sesame seeds and bake for 45 minutes.
9. Remove the bread from the loaf pan as soon as it comes out of the oven and allow to cool down a bit before slicing.
10. Serve warm with lashings of butter.
“In isiXhosa we call this isonka sombila. It’s a sweet South African classic made with mielie kernels, flour and yeast. Enjoy fresh out of the oven, sliced and generously buttered,” says Neo.
