eCook Meal
Kassler & Homemade Cornbread
with roasted butternut & an apricot glaze
Say hello to this gloriously easy yet truly impressive dish! Test your cooking skills with homemade cornbread and beautifully glazed kassler. The perfect combination of sweet, savory and smoky flavours.
Serving guide
Choose your portion size.
Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 25-30 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg and the Milk. Mix until fully combined. Add the Polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 50ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 2-3 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
Pork
Pat the Pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted Butternut. Dig in, Chef!
Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 30-35 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg and the Milk. Mix until fully combined. Add the Polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 100ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 2-3 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
Pork
Pat the Pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted Butternut. Dig in, Chef!
Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 35-40 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 15-20 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs and the Milk. Mix until fully combined. Add the Polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 150ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 3-5 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
Pork
Pat the Pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted Butternut. Dig in, Chef!
Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 35-40 minutes until cooked through, shifting halfway.
ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 15-20 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar.
CORNBREAD
Place a skillet or oven proof pan in the hot oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs and the Milk. Mix until fully combined. Add the Polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
GLAZE
Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 200ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 3-5 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm.
Pork
Pat the Pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned.
YUM!
Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted Butternut. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.16
for 4 servings · R40.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Baking Powder needs 20 mlBaking Powder 100 g R34.99 · whole pack (size can't be divided)R34.99
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Fresh Milk needs 125 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 6% of packR2.44
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Polenta needs 125 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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White Sugar needs 80 mlWhite Sugar 1 kg R36.99 · whole pack (size can't be divided)R36.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pork Kassler
- Cake Flour
- Tinned Sweetcorn
- Dried Apricots
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Kassler & Homemade Cornbread?
The preparation time for Kassler & Homemade Cornbread with roasted butternut & an apricot glaze is between 20 and 40 minutes.
What is the total time required to make Kassler & Homemade Cornbread with roasted butternut & an apricot glaze?
The total time required to make Kassler & Homemade Cornbread with roasted butternut & an apricot glaze is between 40 and 65 minutes.
How many servings does Kassler & Homemade Cornbread provide?
4 servings
What are the main ingredients in Kassler & Homemade Cornbread?
Baking Powder, Butternut, Cake Flour, Dried Apricot, Green Leaves, Milk, Onion, Polenta, Pork Kassler, Tinned Sweetcorn, White Sugar, White Wine Vinegar
What is the nutritional information of Kassler & Homemade Cornbread?
Calories: 959, Carbs: 134 grams, Fat: grams, Protein: 45 grams, Sugar: 36.7 grams, Salt: 24 grams
How do I prepare Kassler & Homemade Cornbread?
ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a splash of water, a sweetener of choice (to taste), and the vinegar. GLAZE: Return the pan, with the caramelised onions, to a medium-high heat. Add the chopped apricots, a sweetener of choice, and 100ml of water. Mix until fully combined. Bring to a boil. Reduce the heat and leave to simmer for 2-3 minutes until the water has evaporated and the mixture has slightly thickened. Add an extra splash of water if the sauce is too thick for your liking. Remove from the pan on completion, season, and cover to keep warm. PORK: Pat the pork kassler dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 1-2 minutes per side until browned. BUTTERNUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the oven for 30-35 minutes until cooked through, shifting halfway. CORNBREAD: Place a skillet or oven proof pan in the hot oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar and seasoning. Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired. YUM!: Make a bed of the rinsed green leaves. Top with the kassler and dollop over the apricot glaze. Side with the fresh corn bread and the roasted butternut. Dig in, Chef!
What should be prepared from my kitchen to make Kassler & Homemade Cornbread?
Baking Powder, Butternut, Cake Flour, Dried Apricot, Green Leaves, Milk, Onion, Polenta, Pork Kassler, Tinned Sweetcorn, White Sugar, White Wine Vinegar
How many calories does Kassler & Homemade Cornbread have?
959 calories
How much fat content does Kassler & Homemade Cornbread have?
grams