Cornmeal bread

180g mealie-meal (cornmeal) 170g plain flour (all purpose flour) 250ml butter/sour milk 100g sugar 90ml pure vegetable oil 1/2 tsp salt 1 egg 1 tsp baking powder 1/2 tsp baking soda

1.

Quick Instructions Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. Get all your ingredients ready and put your buttermilk/sour milk (250ml) in a jug. Add the oil (90 ml) and the egg (1 egg) to the sour milk, whisk and set aside.

2.

Take a bowl and sift mealie-meal (cornmeal) (180g), plain flour (170g), baking powder (1 tsp), bicarbonate of soda (1/2 tsp) and salt (1/2 tsp) into it. Add sugar (100g) and stir. Make a well, take set aside sour milk, egg and oil mixture and pour it into bowl with dry ingredients. Mix well until combined. Your batter is ready, get your baking tin ready. Grease your baking tin and dust it with some flour. Pour your mupotohayi batter into the tin and bake for about 45 minutes or until skewer comes out clean when inserted.

3.

4.

Corn Bread
1 1/4 cups Flour 3/4 cup CornMeal 1/4 cup Sugar

2 tsps. Baking Power 1/2 tsp. Salt (optional) 1 cup Milk 1/4 cup Vegetable Oil 2 egg whites or 1 egg, beaten Heat oven to 400 degrees. Grease 8 or 9 inch baking pan. Combine dry ingredients. Stir in mil, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. Makes about 9 servings.

I always use Powered Milk and Unbleached Flour.

CORN BREAD 1 cup enriched cornmeal 1 cup unsifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 1/4 cup vegetable oil 1. Heat oven to 425F. Grease 8-inch square baking pan. 2. In medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour into prepared pan. 3. Bake about 20 minutes or until wooden pick inserted in center comes out clean. 4. Cut into squares and serve warm with butter or cool and use to make corn-bread stuffing. Makes 8-inch-square corn bread.