This South African favourite gets a flavour boost with sharp Cheddar, salty feta and slivers of biltong – the ultimate braai-day bake
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 80 minutes |
| Serves | 1 loaf |
| Cuisine | South African |
| Diet | Other |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4, Generously grease a loaf tin.
In a large bowl, mix the flour, salt, drained sweetcorn and milk until a well-combined wet batter forms.
Crumble the feta and gently fold it into the batter along with the grated Cheddar and sliced biltong.
Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Bake for 1 hour 20 minutes, or until a skewer inserted comes out clean. If it browns too quickly, cover loosely with foil for the last 20 minutes.
Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack and cool for 30 minutes before slicing.
Serve warm with softened butter and your choice of braaied meat or Malay smoor.
