July 5, 2012 in Uncategorized
I have always been fascinated South American cuisine, after all what is not to like about chili con carne, fried chicken,( watch this blog for more about this ) gumbo, grits, pulled pork and other barbecue dishes. In the Southern parts of America, corn bread is called skillet-fried or skillet-baked corn bread and butter is usually browned in a cast iron skillet and the cornmeal batter is poured into the butter and baked in the oven, resulting in a dense crumbly corn bread or cake.
The corn bread that you find at most South African braai’s, is more like the North American version and is usually made with half flour and half cornmeal and other ingredients. The bread is slightly lighter and sweeter in taste. It can be baked in bread shape or made into individual muffins, which are perfect for lunchbox treats…. As I have said earlier, there are so many recipes available, but we like this recipe, because it is moist and just perfect as a side dish, but also delicious on its own, toasted or plain, with or without toppings…
More corn recipes