Ditch the store-bought bread with this evening’s meal and try our scrummy sweetcorn loaf with a biltong spread recipe instead!

SERVES 6 // COOK TIME 45 min

INGREDIENTS
For the sweetcorn loaf
1 tin whole kernel corn, drained
3 cups flour
1 tsp salt
2 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup vegetable oil
1 cup grated Cheddar
For the biltong cream cheese
230 g tub cream cheese, at room temperature
50 g finely chopped biltong

METHOD
For the sweetcorn loaf
1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.
For the biltong cream cheese
1. Mix together the ingredients and serve with the loaf.

Quick tip: Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes.

Recipes & Styling: Marizka Du Toit
Photography: Jurie Senekal

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

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