quickbread – My Whisk and I

Jalapēno Cornbread with Honey Glaze

November 15, 2025November 12, 2025by Karen ClaassenLeave a Comment

250ml flour
250ml cornmeal/maize meal
60ml sugar
15ml baking powder
2,5ml salt
250ml buttermilk
60g butter, melted
2 eggs
250ml corn kernels
3-4 pickled jalapeno peppers, chopped
125ml grated cheddar cheese

Honey Glaze:
60ml honey
grated zest of 1 lemon
30ml lemon juice

For the cornbread:
Preheat your oven to 190℃ and line a medium loaf tin with baking paper. Set aside.
Add the flour, cornmeal, sugar, baking powder and salt to a mixing bowl and stir to mix.
Pour the buttermilk, melted butter and eggs into another bowl and whisk together.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Add the corn kernels, peppers and cheese and mix to distribute evenly.
Pour the batter into the prepared loaf tin and spread it out evenly.
Bake in the oven for 35 minutes.

For the Honey Glaze:
Add the honey, lemon zest and juice to a bowl and whisk together.

Remove the cornbread from the oven and allow it to cool for 5 minutes.
Remove the bread from the loaf tin and peel away the baking paper.
Drizzle the glaze over the bread and serve warm.

Uncategorized

Biltong Quickbread

October 14, 2023September 9, 2023by Karen ClaassenLeave a Comment

500ml flour
15ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
250ml buttermilk
1 egg
62ml vegetable oil
200g mature cheddar cheese, grated
150g biltong, sliced and chopped

Preheat your oven to 180℃ and line a 22cm x 12cm loaf tin with baking paper.
Add the flour, sugar, baking powder, bicarbonate of soda and salt to a large mixing bowl and whisk together.
Add the buttermilk, egg and vegetable oil to a jug and whisk together.
Pour the liquid ingredients into the dry ingredients.
Stir with a spatula until you can’t see any dry flour.
Add the cheddar and biltong and stir really well so that the ingredients are distributed evenly.
Spoon into the prepared loaf tin and level out the top.
Bake in the oven for 50 minutes.
Cool the bread in the baking tin for 15 minutes.
Remove from the tin and cool completely on a cooling rack before slicing.

Uncategorized

Wholewheat Quickbread

March 2, 2023March 1, 2023by Karen ClaassenLeave a Comment

250g wholewheat flour
250g cake flour
5ml bicarbonate of soda
5ml salt
420ml cultured buttermilk
edible food colourant paste if you want to decorate the bread

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the two flours, bicarbonate of soda and salt to a mixing bowl.
Pour in the buttermilk and stir the ingredients until it comes together as a dough.
Flour a work surface and tip the dough on it.
Gently roll and fold the dough to form a ball shape – do not knead!!
Place the shaped bread on the prepared baking sheet and dust off the excess flour with a pastry brush.
If you would like to paint on the bread, now is the time. I used a paste colourant that I normally use to colour cake icing. Simply paint directly on the bread and voila!!
Now make two cross cuts in the bread – be careful not to cut straight through.
Cover with a tea towel and allow to rest for 15 minutes – If you are not painting and fiddling, allow the bread 30 minutes.
Bake in the preheated oven for 30 minutes.
Cool the quick bread completely before slicing.

Uncategorized

Blueberry Quickbread

February 28, 2022February 27, 2022by Karen ClaassenLeave a Comment

250ml wholewheat flour
250ml cake flour
250ml blueberries
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
250ml buttermilk
zest of 1 lemon
1 egg
62ml vegetable oil
5ml vanilla

Preheat your oven to 180℃ and line a 23cm x 13cm loaf tin with baking paper.
Add the two flours to a mixing bowl and stir to mix with a spatula.
Place the blueberries in a separate bowl and sprinkle 4 tablespoons of the flour over the fruit. Mix through so that the blueberries are coated with flour. Set aside.
Add the sugar, baking powder, bicarbonate of soda and salt to the flours and stir through.
Add the buttermilk, lemon zest, egg, oil and vanilla to a wide-mouthed jug and whisk together.
Pour the liquids into the dry ingredients and stir together until all the flour has been incorporated and you are left with a shaggy, wet batter.
Add the blueberries and stir through.
Scrape the batter into the prepared loaf tin and pat it into the corners.
Bake for 50 minutes or until a toothpick inserted into the bread, comes out clean.
Allow the loaf to cool in the pan for 15 minutes.
Remove the bread from the tin and allow to cool completely on a cooling rack.
Slice to serve.