• 20servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 g salt

  2. 2 limes , juice

  3. 330 ml water

  4. 180 g cheddar cheese , grated

  5. 500 g white cornmeal , white cornmeal

  6. 500 g white cabbage , finely shredded

  7. 240 g carrots , finely shredded

  8. 240 ml white wine

  9. 2 tbsp oregano

  10. 2 tbsp chopped red or green chillies

  11. salt

Instructions Jump to Ingredients ↑

  1. First prepare the topping. In a large bowl, mix together the cabbage, carrot, vinegar, oregano and chilli. Season with salt and freshly ground pepper.

  2. Set aside to marinate for 2 hours in the refrigerator.

  3. To make the dough, place the white cornmeal, salt, lime juice and water in a large bowl.

  4. Bring together to form a dough, cover the bowl and set aside to rest for 30 minutes.

  5. Tear off egg-sized pieces of dough and shape each piece into a ball.

  6. Make an indentation in the middle of a dough ball and fill with at least a tablespoon of Cheddar cheese.

  7. Repeat this with the remaining dough.

  8. Using your hands, flatten each Cheddar-filled dough ball to around a 7.5cm disc.

  9. Heat a griddle pan and cook each dough disc for around 3 minutes on each side.

  10. . Top each griddled cornbread with a spoonful of the marinated topping.

  11. . Serve at once while warm.


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