Corn and Cheese Bread with Chakalaka

Full Cream AmasiButter Gouda and Cheddar - Vacuum Sealed freshness
an image of Corn and Cheese Bread with Chakalaka

Recipe Information



30 mins

prep time:

50 mins

cook time:

an image of easy




For the Bread:

  • 150 g sliced leeks
  • 60 g First Choice Butter
  • 300 g cake flour
  • 20 ml baking powder
  • 2,5 ml salt
  • 15 ml garlic and herb seasoning
  • 240 g First Choice Mature Cheddar Cheese, grated
  • 300 g corn kernels, cut off the cob (about 2)
  • 200 g tinned sweetcorn
  • 3 eggs
  • 125 ml First Choice Amasi
  • 150 g vine tomatoes

To serve:

  • 250 ml chakalaka

Preparation method:

  1. Preheat the oven to 170°C. Grease and line a deep loaf pan with baking paper.
  2. Sauté the leeks in the First Choice Butter and season.
  3. Sieve together the flour, baking powder and the salt and mix in the garlic and herb seasoning and First Choice Mature Cheese.
  4. In a separate bowl – combine the corn kernels, sweetcorn and the leeks.
  5. Beat together the eggs and the First Choice Amasi and add it to the corn mixture.
  6. Combine the corn mixture with the dry ingredients and mix gently to make the batter.
  7. Spoon the batter into the prepared loaf pan and bake for 30 minutes then gently top with the vine tomatoes.
  8. Bake for another ±20 minutes until cooked and golden brown.
  9. Serve warm with butter and chakalaka as accompaniment.