Corn Bread

This is one of the easiest recipes that I know, and it is amazingly tasty. Corn bread is a favourite in North America and is eaten by itself or as an accompaniment to a meal.

Ingredients (serves 6-8)

175g plain flour
175g cornmeal
1tsp salt
1tbsp baking powder
2tsp caster sugar
50g butter, melted
200ml buttermilk
3 eggs, beaten
1tbsp olive oil


1. Pre-heat the oven to 200°C. Sift the flour into a large bowl and stir in the cornmeal, salt, baking powder and sugar. 2. Make a well in the centre.
3. Mix together the melted butter, buttermilk, eggs and olive oil and pour into the well. Stir quickly to combine then pour into a greased 20cm square cake tin. Bake for 25-30 mins until golden and a skewer inserted into the bread comes out clean.
4. Leave in the tin for 5 mins then turn out onto a cooling rack.
5. Serve warm or cold cut into 6-8 pieces.

Enjoy Janet Lefton


Simple Flour Tortilla Wraps

These tortilla wraps are amazingly simple to make and ideal for lunches or for fajitas.


  • 800g (1 3/4 lb) plain flour
  • 2 tablespoons butter
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 350ml (12 fl oz) boiling water
  1. Mix together the flour, baking powder and salt in large bowl. Rub in butter to resemble texture of polenta. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
  2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
  3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
  4. Cook in dry heavy frying pan until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean tea towel.

Adding spices and herbs will bring new flavours to the wraps. I highly suggest adding chilli powder or dried coriander.

Enjoy Janet Lefton