Recipe by: Stephanie Maas

Source: Adapted from

Serves: 1 loaf of bread


  • 1 can/425 gms cream style sweet corn
  • ½ tsp salt
  • 2 eggs, beaten
  • 60 ml (1/4 cup) warm milk
  • 60 gms butter, melted, divided
  • 350 gms self raising flour, sifted
  • ½ tsp paprika
  • ½ tsp sesame seeds
  • Additional butter and flour for greasing pan


  • Preheat oven to 180 degrees Celsius / 350 Fahrenheit
  • Grease and flour the bottom of the bread pan.
  • Mix the sweetcorn, eggs, salt and milk and half the butter
  • Mix in the flour and paprika.
  • Transfer the mixture to a bread pan and sprinkle sesame seeds on top
  • Bake for 35-45 minutes or until golden brown
  • Brush the top with the rest of the melted butter
  • Best eaten warm with salted butter

Download PDF here: South African Sweet Corn Bread Stephanie Maas