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October 23, 2020

Cheesy Corn Bread

Posted on July 5, 2012 by in baked goods, pork

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corn bread

Corn bread should feature on every respectable food blog and since this is my 600th post, I have decided to celebrate this blogging milestone by sharing my version of corn bread……a very Cheesy Corn Bread! There are so many versions of corn bread available on the Internet, some steamed, others baked or even fried. I hope you like this version…..

corn bread
Corn bread is not at all a South African invention, but boy, oh boy we make some good ones. 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…

Cheese Corn Bread
makes 1 large loaf


500 g self raising flour ( or 375 g self raising flour and 125 g yellow cornmeal )
2 t baking powder
250 ml mature cheddar cheese – grated
125 ml Parmesan cheese – grated
250 ml corn – tinned(drained) or off the cob( which is about 2 cobs of corn)
½ t cayenne pepper
½ salt
3 eggs
600 ml buttermilk


Sift all the dry ingredients together in a bowl. Add the grated cheese. Beat the  eggs and buttermilk together and add to the dry ingredients. If the batter is too dry, add some more buttermilk. Lastly add the corn and mix through. Spoon into a greased bread tin and bake for 45 minutes or until a skewer comes out clean when inserted into the bread.

Cook’s Notes

– Serve with thick slices of warm corn bread with butter when having a braai.
– Top with crispy fried bacon, tomato relish and a fried egg for a scrumptious breakfast
– Add other cheeses, such as feta or Edam to your batter
– Add chopped herbs such as parsley or chives to your batter before baking

More corn recipes
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9 Responses to “Cheesy Corn Bread”

  1. tifi 7 July 2012 at 10:25 pm #

    You have the most stunning photos!

  2. Nina Timm 14 July 2012 at 2:42 pm #

    Thank you so much!

  3. Anonymous 19 July 2012 at 7:30 am #

    Hi, at what temp should this be baked?

    PJ in Austin Texas

  4. Nina Timm 19 July 2012 at 6:38 pm #

    You can bake it at 180 C. Thank you for trying the recipe, let me know what you think!

  5. Anonymous 22 July 2012 at 7:58 am #

    I baked it last night, added some garlic, it was sublime. Thanks for the post.

    PJ in Austin Tx

  6. Nina Timm 25 July 2012 at 8:15 am #

    PJ – glad you liked the recipe and I will give the garlic a go next time!!

  7. Carl Paton 3 May 2014 at 8:39 pm #

    We added onion and garlic, was amazing. Thank you!

  8. Elda Liebenberg 28 January 2020 at 8:23 am #

    Any ideas for good and healthy food to be frozen, my daughter is also a 1st year

    • nerinatimm 22 March 2020 at 8:25 am #

      I am busy with recipe for the freezer, keep visiting….

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