Cornbread is a Swazi staple and it's served with almost every meal, especially with stews and curries
2 eggs, beaten
300g wheat flour
3 tsp baking powder
generous pinch of salt
300g corn meal (mealie meal)
1. Combine the eggs, flour, baking powder, salt and corn meal together in a bowl.
2. Add the milk to make a fairly watery dough.
3. Allow to stand for five minutes then pour into a tin and bake in an oven pre-heated to 190°C for 30 minutes, or until cooked through and golden.
4. Serve as an accompaniment to any Swazi main meal.