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Kwanzaa Mealie Cornbread

This South African-style cornbread is indulgently rich, flavorful, and incredibly moist, thanks to Bison Sour Cream.


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This recipe uses:


  • 1/2 cup Bison Sour Cream
  • 2 cups fresh corn
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp sugar
  • 3/4 tsp salt
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 2 tsp fresh basil, chopped
  • 1 tsp smoked paprika
  • 4 Tbsp unsalted butter, melted


  • Step 1

    Preheat oven to 350°F. Coat a 10-inch round cake pan with butter and flour. Set aside.

  • Step 2

    Using a blender, pulse the corn until it is coarsely ground — but not pureed.

  • Step 3

    In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt.

  • Step 4

    Whisk in Bison Sour Cream, milk, and lightly beaten eggs until combined.

  • Step 5

    Add corn mixture, melted butter, and fresh basil. Pour batter into prepared cake pan.

  • Step 6

    Bake for about 40-45 minutes, until light golden brown and toothpick inserted in center comes out clean. Let cool, serve, and enjoy!