Enjoy your brekkie any time of the day with our scrumptious (and oh-so vegetarian) cornbread French toast with salsa.

SERVES 6 //COOK TIME 1 hour

INGREDIENTS
For the salsa
1 red pepper, seeded and finely chopped
2 tomatoes, seeded and chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, seeded and finely sliced
1 tbsp lime juice
¼ cup coriander, finely chopped
1 tsp sugar
For the French toast
3½ cups milk
1 tin sweetcorn
½ cup vegetable oil
5 eggs
1 cup amasi
3 cups flour
2¼ cups maize meal
4 tsp baking powder
2 tsp salt
6 tbsp butter

METHOD
For the salsa
1. Mix all the ingredients together until everything is 
well combined. Set aside.
For the French toast
1. Preheat oven to 180°C. Grease and line a loaf tin.
2. Blend 2½ cups of the milk with the sweetcorn, oil, 2 eggs and the amasi, until smooth.
3. Mix together the flour, maize meal, baking powder and salt. Fold into the sweetcorn mixture.
4. Pour into the prepared tin and bake for 1 hour until golden brown. Cool and remove 
from the tin.
5. Whisk the remaining eggs and milk together. Slice the cornbread and dip each slice into the egg mixture. Set them aside for 10 minutes.
6. Melt the butter in a large pan over medium-high heat. Fry the cornbread for 3–4 minutes on either side, until golden brown. Drain on paper towel.
7. Serve the salsa spooned over the French toast with extra lime and coriander on the side.

Recipe: Jezza-Rae Larsen
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

For pastry-wrapped goodness, try your hand at our Meat-free morogo, butternut and samp pie!

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