Corn Cake with Buttermilk Glaze

A savoury cake that will make a great addition to braaied chops or a saucy steak.

Serves: 4-6
Time: 30 minutes
Recipe by: Nicole Snelling


1 ½ Cups self-raising flour
1 Cup sweet corn kernels
½ Cup corn meal
½ Cups buttermilk
2 eggs
pinch of salt

1/3 Cup biltong powder
2 discs feta cheese, crumbled
¼ Cup sundried tomatoes, chopped

Buttermilk Glaze:
¾ Cup buttermilk
2-3 thyme sprigs
3 Tbsp honey


Preheat the oven to 180°C. Line a 20cm cake tin with some non-stick baking spray.
Add all the ingredients for the corn cake into a mixing bowl and mix the ingredients together until just combined.
If you want to add the optional ingredients, add them in at this point. Using a spatula fold the ingredients into the corn cake batter. Pour the batter into the prepared cake tin and place into the oven to bake for 15-20 minutes until cooked through or until a inserted skewer comes out clean.
In the meantime, place all the ingredients for the glaze into a mixing bowl and mix until combined.
Allow the cake to cool completely before drizzling the glaze over the cake.

Chefs Tip: You can add additional ingredients like biltong, sweet piquant peppers, cheese, sundried tomatoes or olives. Whatever you fancy!