← Nouns Cooking · West & East African

Ingredients

• 240 g plain flour
• 150 g fine maize meal or polenta
• 2 tbsp Sugar
• 3 tsp Baking powder
• 1 tsp Salt
• 2 Eggs
• 125 ml Milk
• 60 g Butter, melted, plus extra for the tin
• 410 g Creamed sweetcorn, tinned
• ½ tsp Smoked paprika (optional)

Method

1. Heat the oven to 180°C (350°F). Butter and line a 900 g (2 lb) loaf tin.
2. Whisk the flour, maize meal, sugar, baking powder, salt and paprika, if using, in a large bowl.
3. In another bowl, beat the eggs, milk and melted butter, then stir in the creamed corn.
4. Pour the wet mixture into the dry and fold together until just combined; a few lumps are fine.
5. Scrape into the tin and bake for 45–50 min, until risen, golden and a skewer comes out clean.
6. Cool in the tin for 10 min, then turn out. Serve warm, sliced, with butter.

Tips

• Traditionally the batter is steamed in a covered tin for about 2 hours; the oven is quicker and gives a golden crust.
• Add a handful of grated cheddar and chopped spring onion for a savoury twist.

Sources

Written in our own words after cross-checking these recipes:

Salty Ginger Ester kocht