Chimwondimwii (Shona Cornbread)
A traditional Shona cornbread, also known as chimupotohai, this recipe uses maize meal and flour to create a slightly sweet, dense, and satisfying bread. It's often enjoyed with savory dishes or as a standalone treat.
🧂 Ingredients
- 300 g Maize meal (cornmeal)
- 600 g Self-raising flour(or plain flour with 2 tsp baking powder per 150g)
- 100 g Caster sugar
- 100 g Margarine or butter(softened)
- 4 large Eggs
- 300 ml Milk(plus more if needed)
- 1/2 tsp Salt
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a baking tin.
💡 Tip: Using a loaf tin or a round cake tin works well. - 2
In a large bowl, combine the maize meal, self-raising flour, caster sugar, and salt. Mix well.
💡 Tip: Ensure all dry ingredients are evenly distributed. - 3
In a separate bowl, cream together the softened margarine/butter and eggs until light and fluffy.
- 4
Gradually add the milk to the butter and egg mixture, mixing until combined. Add more milk if the mixture is too stiff.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable. Add a little more milk if it's too stiff.
💡 Tip: Do not overmix, as this can result in a tough bread. - 6
Pour the batter into the prepared baking tin and spread evenly.
- 7
Bake for approximately 40-50 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 40-50 minutes💡 Tip: Baking time may vary depending on your oven. - 8
Let the cornbread cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.
💡 Pro Tips
- ✓For a slightly different texture, you can use a mix of maize meal and other grain flours like sorghum or millet.
- ✓Ensure your margarine/butter is softened but not melted for easier creaming.
- ✓This bread is delicious served with stews or as a snack with tea.
🔄 Variations
- Add a teaspoon of vanilla extract for a sweeter flavor.
- For a savory version, reduce the sugar and add herbs like chives or rosemary.
- Some traditional methods involve steaming the cornbread instead of baking.