24 May 2017 / Posted in Easy meals

This is not the bread we are all used to. When you add this batter to your preheated Chef's Pan, it immediately starts to puff-up and you  begin to imagine how you will soon be munching on a slice hot of buttered cornbread. We've added a bit more flavour by using bacon but this could easily be omitted. 



250 g bacon, diced
250 ml mielie meal
250 ml flour
30 ml sugar
20 ml baking powder
10 ml smoked paprika, optional
1 egg, beaten
250 ml milk or buttermilk
60 ml oil
250 ml frozen corn, rinsed under water
3 - 4 spring onions, chopped
250 ml cheddar cheese, grated
salt and freshly ground black pepper 
50 g butter


  1. Preheat oven to 220°C.
  2. Heat an AMC 24 or 28 cm Chef's Pan over a medium temperature until the Visiotherm® reaches the first red area. Add bacon and fry until crisp. Spoon out and set aside.
  3. Meanwhile, combine mielie meal, flour, sugar, baking powder and smoked paprika in an AMC 20 cm Dome.
  4. Whisk egg, milk and oil together until combined before adding to dry ingredients. Fold in corn, spring onions, cheese and bacon. Season to taste.
  5. Add butter to your Chef’s Pan and allow to melt, making sure butter covers the base. Quickly add batter to the pan. Bake for 15 - 20 minutes.


  • Give the rim of the Chef's Pan a wipe with a damp cloth to remove any food splatters before placing in the oven.
  • To test if the corn bread is done pierce the centre with a cake tester or toothpick, it should come out clean.