Caro Albert's Garlic & Cheese cornbread platter

Total Time: 1.5 hours

Prep Time: 30 minutes

Cook Time: 1 hour (including braaing veggies)

Servings: 2-4 people

Suitable For: Deluxe braai breakfasts

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Food stylist and cooking show host Caro Alberts stepped up to the plate for Heritage Month and created this twist on SA's popular mielie (corn) bread.

Ingredients

For Fritters:

2 cobs corn, braaied and with kernels cut from the core

2 cobs corn, kernels cut from the cob and processed until a paste forms (you can also grate the mielies)

1 clove garlic, halved and slowly braaied and mashed with a fork

3/4 cup flour

1/4 cup polenta

2 teaspoons baking powder

Generous pinch of salt

1 cup grated Cheddar cheese

4 tablespoons chopped spring onion

2 eggs

1/4 - 1/2 cup milk

3 tablespoons melted butter

For Sticky Bacon:

500g streaky bacon

3 tablespoons melted honey

For Sweet Pepper Salsa:

4 - 6 baby red peppers, charred and chopped

Handful fresh cherry tomatoes, halved

Salt and pepper

Drizzle of olive oil

For Toppings:

Sour cream to serve

Fresh basil and rocket to serve

Instructions

Mix all the fritter ingredients together until a batter forms. Start with 1/4 cup milk and add more if necessary.
Heat the oil in a large pot or pan.
Spoon about 2 tablespoons batter into the oil per fritter and spread it out a little.
Cook for 3 - 4 minutes per side or until the bubbles break through to the top and the colour turns golden. Turn the heat down if it starts burning.
Cook bacon rashers on the braai, brushing with honey towards the end.
Toss the chopped, charred peppers with the tomatoes, salt and pepper, and a drizzle of olive oil.
Serve the fritters with bacon and pepper salsa. Top with fresh basil and rocket – a dollop of sour cream rounds it off beautifully.