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Reuben Riffel’s sweet corn bread

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Recipe Ingredients

Sweet Corn Bread

  • ⅔ cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1⅔ cups milk
  • 2⅓ cups plain flour
  • 1 cup polenta (or cornmeal)
  • 4½ tsp baking powder
  • 1 tsp salt


Whipped Honey-And-Orange Butter

  • 500g unsalted butter
  • 1 tbsp honey
  • ¼ cup cream
  • zest of one orange
  • 1 tbsp thyme, finely chopped pinch of good sea salt to taste (optional)

Recipe Directions

Sweet Corn Bread

  1. Preheat oven to 190°C.
  2. Get 3 mixing bowls. In one, cream butter and sugar. In another, combine eggs and milk. In the third, combine flour, polenta, baking powder and salt.
  3. Add the egg and flour mixtures (alternating between the two) to the butter mixture.
  4. Pour batter into a greased 28cm x 5cm baking pan. Bake for 25 to 45 minutes or until a toothpick inserted near the centre comes out clean.

Whipped Honey-and-orange Butter

  1. Whip butter until creamy.
  2. Fold in the honey.
  3. Fold in the cream.
  4. Fold in the orange zest.
  5. Fold in the thyme.
  6. Add the salt, if using.


Cut the bread into squares and serve warm with the honey-and-orange butter.

Each Serving:

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