Lydon’s corn bread

Baker at Van der Linde in Linden 29-year old Lydon Dodo shares his easy corn bread recipe. It’s quick and easy and delicious eaten warm with salty butter.

SERVES 4-6 TIME 35 MIN LEVEL EASY

INGREDIENTS

1 cup of flour 1 cup of yellow cornmeal 2/3 cup of granulated sugar 1 teaspoon of salt 3½ teaspoons baking powder 1/3 cup melted butter 1 large egg 1 cup of milk

METHOD

1) Grease a 9-inch (23cm) round cake pan or cast-iron skillet well and set aside. Preheat the oven to 200oC. 2) In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine. 3) Make a well in the centre of your dry ingredients and add the bu er, milk and egg. Stir until the mixture comes together and there are only a few lumps remaining. 4) Pour the ba er into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the centre comes out clean. Serve hot with bu er.