Spicy Corn Bread

Corn bread goes great with the braai or barbecue.

It can be made a day ahead, but is nicer if it is fresh and warm.

Ingredients:
185ml self-raising flour
250ml cornmeal, polenta or mealiemeal
30ml sugar
5ml ground cumin
2ml chilli powder
about 80-85ml canned pimentoes, drained and chopped,
or 80-85ml chopped red italian sweet peppers
or 80-85ml chopped sun-dried tomatoes
60ml chopped fresh parsley
250ml plain yoghurt
1 egg, beaten
60ml vegetable oil

Method:
Preheat the oven to 180C.
Grease a 14x21cm loaf pan.
Combine flour, cornmeal (or mealie meal or polenta), sugar, cumin and chilli in a bowl.
Stir in the pimentos (or red pepper or sun-dried tomatoes), parsley, yoghurt, egg and oil.
Mix to a wet and sticky dough.
Spoon the mixture into the prepared pan and bake for about 40 minutes or until well browned and firm.
Stand for 5 minutes before turning out on a wire rack to cool.