food, Recipes

Cornbread Open Sandwich

Sean Calitz


1×10g packet of yeast 750g bread flour 20ml sugar 30ml salt 1 cup fresh mealie kernels, cooked and cut off the cob 600ml lukewarm water 30ml olive oil 1 egg


Preheat the oven to 180˚C. Combine the yeast, flour, sugar and salt in the bowl of an electric mixer and add the mealie kernels. Mix well and add the water and oil. Mix for five minutes and tip into an oiled bowl, cover with clingfilm and leave in a warm place to prove until doubled in size. Once proved, knock the dough back down and shape as desired on a baking tray. Set aside in a warm place to prove again until double in size. Brush with a lightly beaten egg and bake until golden brown. Allow to cool and serve slices of the bread with a filling of your choice (we used mealies, cocktail tomatoes, rocket, Parmesan, pesto, wholegrain mustard and avocado). SERVES 6–8