Corned Beef and Corn Bread

Corned beef, or bully beef, go so well with sweetcorn, they are like husband and wife.

This 'Cornbread' comes from an old South African recipe book of mine.

It's down to earth cooking and I trust you will enjoy it as much as my family do.

Ingredients:

500 g plain flour

12 g salt

25 g fresh yeast

40 g butter

290 ml water

1 can sweetcorn, drained

1 small can corned beef

Method:

Preheat the oven to 220ºC.

Place the flour, salt, yeast, butter and water in a mixing bowl. Mix roughly with your hands and then tip onto a work surface and knead for 5 minutes.

Return the dough to the bowl and set aside to rise for 1 hour.

Mix the corned beef and sweetcorn. Shape the dough into a ball, place on a lined baking tray and use a cook's knife to mark a cross on the top of the loaf. Leave to rise for 45 minutes.

Bake the loaf for 25 minutes until risen.