Yield: 4-8 Cooking Time: 1 Hour Difficulty: Easy Full Episode: A Taste of South Africa (Season 6)


  1. Heat the oven to 180°
  2. Using a pastry brush, brush the enamel cups with 1 part melted butter, dust with flour and pour in the batter.
  3. Place sweet corn, eggs, salt, milk and the second bowl of melted butter into a bowl and stir.
  4. Mix in flour and paprika to form a dough.
  5. Bake at 170°C for about 25 minutes or until well risen and lightly browned.
  6. Brush with the rest of the melted butter to keep the top soft.
  7. Serve with Biltong pate.


Pastry Brush
Mixing Bowls
Full Episode: A Taste of South Africa (Season 6)


  • Melted Butter, for greasing
  • 410g Creamed Sweet Corn
  • 2 Eggs, beaten
  • 5ml Salt
  • 90g Butter (measured into 3 bowls of 30g each. 1 for greasing the tins. 1 for the batter, one for painting the bread tops once baked)
  • 60ml Warm milk
  • 350g Self Raising Flour
  • 2ml Paprika