South African Corn Bread is a steamed corn pudding super-moist with a rich flavorful taste; added with some basil and smoked paprika to level up the flavor in this popular African and Southern bread. Truly indulgent!
Preheat the oven to 350 degrees F. Butter and flour a 10-inch cake pan and set aside.
Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
Using a food processor or blender, pulse the corn without water until it is coarsely ground. You do not want to puree the corn.
Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl.
Whisk in sour cream, milk, and lightly beaten eggs until well combined
Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan. If there is any leftover corn place it on top of the cake batter.
Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.
Notes
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.