Cheesy amasi cornbread

Soft, moist and cheesy – this cornbread is delicious on its own or great as a side too.

  45 minutes 

Makes 16 squares

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Ingredients:

  • 1 cup (150g) cake flour
  • 1 cup (150g) semolina flour
  • ¼ cup (50g) brown sugar 
  • 1 tsp (5ml) baking powder
  • ½ tsp (3ml) bicarbonate of soda  
  • Pinch salt
  • 1 cup (250ml) amasi (buttermilk works well too)
  • ¼ cup (60ml) honey 
  • 2 eggs, whisked
  • 1 cup (125g) cheddar cheese, grated
  • Honey, butter and chives, for serving

Method:

  1. Preheat oven to 200°C . 
  2. Grease a 20cm square baking tin and line with baking paper.
  3. Combine dry ingredients in a bowl.
  4. Whisk together amasi, honey and eggs in a separate bowl. 
  5. Add amasi mixture to dry ingredients and mix well to create a smooth, lump-free batter. 
  6. Fold in grated cheese and spoon batter into prepared tin. 
  7. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean.  
  8. Cool for about 10 minutes before cutting into squares. 
  9. Serve with honey, butter and chives.

COOK’S NOTE: Want a bit of a kick? Add ½ tsp (3ml) cayenne pepper to the batter.

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