SERVES 6-8
TOTAL TIME 1 HR 30 MIN

INGREDIENTS

2 cups flour
2 cups polenta or yellow maize meal
2 Tbsp baking powder
2 tsp salt
1 Tbsp cayenne pepper
2 Tbsp chopped rosemary 2 cans (415g each) creamed corn
1⁄2 can (205g) whole corn kernels, drained
4 eggs
1 cup buttermilk
Handful cherry tomatoes, halved or tomatoes on the vine
Sour cream, to serve

METHOD

1. Prepare medium coals.
2. Grease the inside of a cast-iron pot and its lid.
3. Mix flour, polenta or maize meal, baking powder, salt, cayenne pepper and rosemary.
4. Add corn, eggs and buttermilk. Mix well.
5. Pour batter into pot, top with tomatoes and cover with lid.
6. Scrape a clearing in coals and place pot in the centre. Place some coals on the lid.
7. Bake for 60–70 minutes, or until a skewer inserted into the centre of the bread comes out clean.
8. Rest bread for about 10 minutes, then turn out onto a wire rack.
9. Serve warm with dollops of sour cream.