Ingredients

• 1.5 cup - ground dry pumpkin or cake flour
• 1.5 cup - maize/tinned corn drained
• 3 eggs
• 1.5 cup - milk
• 1.5 tbsp - oil
• 1 tin cream style corn
• 3 tsp - baking powder
• 4 cups - self raising flour
• pinch of salt

How to Make Isjingi Bread

• Blend well ingredients.
• Mix into dry ingredients and bake in round tin with a tin filled with water in the middle until dry.
• Serve immediately.
• This bread will not keep long.