It’s that smell of dusty earth, the quiet breeze through the Acacia trees, the distant snort of a zebra or splash of a hippo, those gathering clouds on the horizon – they’re the gentlest reminders that you’re in the African bush, they make everything three dimensional and you can feel it.
And it’s where food tastes best – and this simple sweetcorn bread is no exception. It’s full of sunshine-yellow nuggets of sweetcorn and it’s dotted with melting cheese, and It’s been a campfire favourite in our part of the world for years, which is the reason why the recipe works so well using a cast iron pot set over hot coals as a simple and rustic (and very clever) bush oven. Of course, it works just as well in a loaf tin in a regular oven, which means that you can bring a taste of Africa back to your very own kitchen with just a handful of pantry staples.
Sweetcorn Pot Bread with Blistered Tomatoes
Serves 4-6 | Preparation time 10 minutes | Cooking time 40-50 minutes
Makes 1 small loaf (to make a 22cm pot bread, double the recipe)
WHAT YOU’LL NEED
For the Sweetcorn Bread
1 cup flour (125g), sifted
3 tsp baking powder
1 cup grated cheddar cheese (you could also add in some crumbled feta)
1 small onion, grated or very finely chopped
2-3 sprigs fresh thyme
Generous pinch of salt and freshly ground black pepper
1 tin whole kernel sweet corn
For the Blistered Tomatoes
1 cup rosa or cherry tomatoes, halved
1-2 sprigs fresh thyme
2 tsp sugar
1 Tbsp balsamic vinegar
Generous pinch of salt and pepper
WHAT TO DO
- Pre-heat oven to 180C and line a small loaf tin with baking paper (or using a pot and fire method).
- Mix all the ingredients together, pour into the loaf tin and bake until the loaf is golden and when pierced with a sharp knife it comes out clean.
- Meanwhile, add the all of the ingredients for the blistered tomatoes to a small saucepan and cook on medium-low heat until sticky, 12-15 minutes. Add a little water to the pot if necessary. Remove from the heat, check for seasoning and set aside.4. Serve the bread within a few minutes of removing from the oven, with lashings of fresh butter and the blistered tomatoes on the side.
Lastly, for anyone who happens to be in Cape Town this weekend, we’ll be at the Good Food and Wine Show too.