Easy to Make Moist and Delicious Cornbread

Easy to make moist and crumbly interior and golden crunchy exterior 10 ingredient cornbread.  This cornbread can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.  


While the world is falling down the banana bread making rabbit hole, I am still on the edge because I have no bananas on me (where do y’all get bananas?) And even if I had them, I would eat them immediately before even thinking of making the bread. So I have instead resorted to making the next best thing: cornbread. We all have maize in our pantries/ stores and this bread is so easy to put together. And believe me when I say that it is possibly the easiest bread you will ever have to make because it uses pantry staples like flour, maize, baking powder and sugar and in an hour’s time, you will have the bread ready. So next time you feel bad for not having bananas to make banana bread, make this cornbread instead. You will not regret it.


 Easy to Make Moist and Delicious Cornbread Recipe

What you will need:

1 C. Corn/maize flour
2 C. Wheat flour
1 1/3 C. Milk
3 Tbsp Sugar
1/2 Tsp. Salt
2 Tbsp. Baking powder
1 Egg
1/3 C.Oil
1/2 Tsp. Lemon zest
1/2 Tsp. Nutmeg
Cheese (optional)


  1. I used yellow maize four. You can use white maize flour as well. 
  2. You can easily double the ingredients to make two loaves.
  3. The bread keeps well in the fridge.



  1. Add maize/corn, wheat flour, salt, sugar, baking powder and nutmeg in a large bowl and mix well. 
  2. Next pour oil and milk in the dry mix. Crack the egg in  and mix well. You can use a whisk to further mix the batter till it is smooth and without flour bubbles. 
  3. Grate some lemon zest and cheese (optional) into the batter and mix well. 
  4. Grease your baking pan with butter/margarine and pour the batter into the pan. Grate some more cheese on top of the batter.
  5. Bake for 45 minutes at 350 degrees F.  The loaf will rise, crack and have a golden yellow exterior when done.


This bread is good on its own, with tea or with your favorite stew. I personally like eating it with a rich bean stew like this one.

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How to Make Spicy Mukene (Silver Fish) Paste at Home

Cheap and nutritious Mukene (silver fish/ silver cyprinid​) made into a rich versatile paste/sauce with aromatics such as garlic, ginger, and scotch bonnets.  Perfect for adding to sauces, stews and vegetables for flavor.  
One of the few food writers I absolutely love is Mandy of Lady and Pups. I love getting lost in her angry accounts of food stories so much that when her book  Escapism Cooking came out I knew I had to get a copy. A few weeks ago I was poring over her book and she was talking about how shrimp paste is essential to Asian cooking. The way she talked about it made me wish I ate shrimp.  I don’t. And shrimp isn’t an easy food to find in landlocked countries,  unless you are willing to ignore the fact that the frozen section in the supermarket is fully stocked.  Anyways what I am trying to say is that a good writer like Mandy will have you making food you never even intended to because that is what I did.
Yes, a few minutes of feeling restless after reading a captivating  paragraph on shrimp paste,  a light bulb idea  hit.  We have an abundance of mukene. So much so, that I have written about it in the past here and here. It is even called the Lake Victoria Sardine on Wikipedia.   What if I made mukene paste/sauce?  So I got to work.
The process  of soaking the mukene,  chopping the aromatics,  frying, blending and simmering made me feel like I was preparing apeta (if you know you know) for  boarding school children. Ah the good old days. But this is not apeta…actually it might be, depending on how you treat it.  To me it’s a multipurpose fish sauce/ paste that will be great with almost anything. Frying some vegetables, add a spoonful of this sauce. Making groundnut stew,  this sauce will be great with it.  I love putting it in noodles and sauteed vegetables. It keeps well due to the high oil and salt content.
How to Make Spicy Mukene (Silver Fish) Paste Recipe
What you will need:
1 C. Mukene (250g)
1 C. Mushrooms, sliced
7 Garlic cloves
4 Large tomatoes, roughly chopped
1 stick of green onion/ spring onion/ scallions, roughly chopped
1/4 C. Ginger, roughly chopped
1 Scotch bonnet/chili peppers, roughly chopped
2 Large onions, roughly chopped
1 green pepper, roughly chopped
1 1/2 C. Oil
1/4 C. Salt
1 Tbsp, smoked paprika
1 Tbsp. Black pepper
  1. If you notice, I do not chop the garlic and ginger. I also roughly chop the other ingredients since I will be pureeing them in a blender.
  2. Soaking the mukene helps soften it so that it can absorb flavor as compared to when you cook it dry.
  3. The mushrooms and tomatoes help elevate the umami flavor.
  4. The salt and oil helps preserve the sauce hence their large amount.
  5. Add your spice (chili/ cayenne/ scotch bonnets) depending on the heat you desire.
  6. After adding all the ingredients, the tomatoes will release water and it will become stewy.
  1. Soak the Mukene for 20 minutes in clean water with a tablespoon of lemon juice. Rinse it twice and set aside.
  2. Pour a half cup of oil in a clean pan and put it on meduim heat. Add the garlic, ginger and  scallions. Let them cook in the oil till wilted but not burnt. Remove the ginger, garlic and scallions from the oil and set a side.
  3. In the same oil, Add the rinsed mukene and mushrooms and let them fry for about 10 minutes or until it starts turning golden brown on medium heat.
  4. Add  back the scallions, ginger and garlic and stir well. Next add your salt, chilli/ scotch bonnet (or any spice of your choice), green pepper, onion,  and tomatoes. Let it cook for another 10 minutes.
  5. Remove the mukene ‘stew’ from fire and set aside for it to cool down. After cooling (about 20 minutes) Pour the ‘stew’ in the blender with the remaining 1 cup of oil and blend till pureed.
  6. Pour back the blended mukene puree in the same pan and put it back on fire. Reduce the heat to low and let the sauce simmer for about an hour (or more) until it has completely cooked down (not burnt) to a paste, turned a deep rich brown color and a silky oil is floating on top.
  7. Remove the paste from fire and let it cool. Store in a clean container/bottle for up to two months at room temperature. Stores for longer in a refrigerator.

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How to Make the Best Ugandan Daddies Video

Soft, crunchy and flaky homemade Ugandan daddies with minimal ingredients. The perfect Ugandan snack  that keeps well.

I shared my first post of daddies in 2018. Two years have gone by and within those two years, my knowledge and countless times experimenting in the kitchen have yielded the best daddies I have ever made!  They were so good I knew it was best to make a video to show their succulence (if this is ever a word). I will not talk much but instead let you dive into making the best daddies of your life! You are welcome!

What you will need

4 1/2 C. Flour

1 C. Sugar

1 C. Water

1/4 C. Margarine/ Butter

1/4. C. Milk, powdered

1 Tbsp. Vanilla essence

1 Tsp. Lemon/Orange zest

1/2 Tsp. Salt

1/4 Tsp. Nutmeg, grated

Oil for frying



  • Use a spoon to mix the daddy dough since it will be hot
  • Folding the dough 3 times creates layers in the daddies
  • Cooking the sugar helps it dissolve better in the dough and avoid sugar granules in the fried.
  • If you are using salted butter/ margarine, omit the salt.
  • Adding hot sugar/water mixture do the flour creates the flakiness of the daddies.
  • it is important to make sure the fire is low so that the daddies can gently and thoroughly fry.


  1. In a clean large bowl, mix flour, salt, nutmeg and lemon zest. Set aside.
  2. Place a clean saucepan on medium fire. Pour the  cup of water in the pan. Add the sugar, vanilla, margarine and powdered milk. Gradually mix while the mixture heats up and until all the sugar has dissolved.
  3. Let the mixture come to a gentle boil. After boiling for about a minute, remove the mixture from fire and immediately pour it (gradually) into the flour mixture while stirring to avoid lumps.
  4. Mix till a firm and smooth dough is formed.  You can use your hands to smoothen out the dough.
  5. Using a rolling pin, roll out the dough to about half a centimeter in thickness. Fold the dough and roll again again till about a centimeter in thickness. Fold in the third time and rolls to even it out.
  6. Wrap the dough in foil/ baking paper/ cling film and refrigerate it over night.
  7. Remove the dough from the fridge and slice it into 1 centimeter squares.
  8. Place a frying pan on medium-low heat. Add enough cooking oil to submerge the daddies. Let the oil heat up.
  9. Add the daddies, careful not to over load the pan. Let the daddies fry on low heat till  the layers start to show.
  10. Fry the daddies till they turn a vibrant golden brown.
  11. Remove from fire. Serve cool.

If you are patient (which is unlikely), keep them. They taste better the next day.


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