Individual cornbreads

These easy, yeast-free mini loaves have cornmeal as well as kernel corn in them. They are best eaten on the day they are made.

Recipe: Bernadette Hogg Photo: Manja Wachsmuth Makes: 12 mini loaves

MIX IN A LARGE BOWL

■ 150g each of finely ground cornmeal (or instant polenta) and self-raising flour

■ 1 1⁄2 tsp baking powder

■ A good handful of grated tasty cheese

■ A small handful chopped coriander leaves

■ Kernels from 2 cooked corn cobs

IN ANOTHER BOWL COMBINE

■ 1 cup buttermilk

■ 2 beaten eggs

■ A little chilli paste

■ 25g melted butter

■ Salt and pepper

Mix the bowl of wet ingredients with the dry ingredients and spoon into 12 mini-loaf or large muffin pans.

Bake at 220C for 15-20 minutes until the loaves are golden and firm to the touch.

Sprinkle some finely chopped dried chillies and flaky sea salt on top.

■ 1 clove garlic, crushed

■ 1 tsp honey

■ 1⁄3 cup avocado oil

SALAD

■ 500g raw prawn cutlets, veins removed

■ 2 corn cobs

■ 4 medium courgettes

■ 1 avocado, peeled, pitted and sliced

■ 2 cups rocket leaves

■ Handful of mint leaves, to garnish

Place the dressing ingredients in a screw-top jar, season with salt and pepper and shake well to combine. Set aside.

Heat 3-4cm of water in a large saucepan. Add the prawns in two batches and gently simmer for 2-3 minutes, to poach. The prawns will turn bright pink when they are cooked.

Drain and place in a bowl, pour over half the dressing and set aside to cool completely.

Steam the corn for 3-5 minutes, then set aside to cool completely.

Use a mandoline or vegetable peeler to thinly slice the courgettes, then add to the bowl.

Add the prawns, avocado and rocket to the bowl, as well as the remaining dressing, and toss gently to combine.

Taste and adjust seasoning, if necessary. Serve garnished with mint.