Mupotohayi aka Chimodho -

     This is a blog goal accomplished here. I wanted to cook something from a country that started with the letter Z, and that means my options are Zambia and Zimbabwe. This recipe from Zimbo Kitchen was simple and delicious and my  favorite way to to eat a corn based bread, I liked the combination of corn and flour in there. If you can't find cornmeal you can substitute grits, just make sure and grind them as directed in the recipe so they aren't as course. If, like me, you realize you are shrot on grits, I made up the difference with some arepas flour, a Colombian corn flour. 

1 1/4 c. cornmeal OR

       3/4 c. grits

       3/4 c. masarepas flour

1 1/4 c. flour

1 c. buttermilk

1/2 c. sugar

1/3 c. + 1 Tbsp. oil

1/2 tsp. salt

1 egg

1 tsp. baking powder

1/2 tsp. baking soda

     Pre-heat the oven to 350*F. 

     Place the grits in a high powered blender and blend until powdery. Place in a bowl. Add the masarepas flour, flour, sugar, salt, baking powder, and baking soda. 

     In a bowl combine the buttermilk, egg, and oil. Whisk to combine. Pour the liquid over the dry ingredients and mix to combine. Keep mixing until until you have had several turns without seeing any dry ingredients. 

     Grease and flour a 9x9 in. pan. Spread the batter in the pan and place in the oven. Bake for 40 minutes. remove from the oven and allow to cool for 10 minutes before slicing and serving.