A Taste of Jenny Morris’ Greedy Girl
For Jenny Morris, food has always been about far more than what’s on the plate. It’s about gathering around a table, sharing stories, creating memories and finding joy in the simple act of feeding the people you love. That philosophy lies at the heart of Greedy Girl, the latest cookbook from South Africa’s much-loved Giggling Gourmet.
Filled with the warmth, humour and generosity that have made Jenny a household name, the book celebrates comforting food, bold flavours and unapologetic indulgence. From slow-cooked favourites and soul-soothing soups to irresistible bakes, every recipe is designed to be shared and savoured.
We’ve selected four standout recipes from Greedy Girl that perfectly capture its spirit: golden cornbread, flavour-packed brisket, a comforting tortilla soup and a sticky date cake that delivers pure dessert bliss. Consider it an invitation to embrace the pleasure of cooking, eating and, just occasionally, being a little greedy.
Deluxe Cornbread
Serves 4–6
¾ cup maize meal
1¼ cups cake wheat flour
1 Tbsp baking powder
1 tsp salt
2 Tbsp white sugar (or not, your rules)
2 eggs
1 cup buttermilk
¼ cup olive oil or melted butter
¾ cup sweetcorn kernels
1 cup grated cheese (go bold with cheddar, creamy with mozzarella, or mix them)
4 rashers crispy bacon, chopped
½ cup chopped red pepper 2 fresh chillies, chopped (mild, wild or hellish hot)
1 Tbsp finely chopped fresh rosemary
GET CORNY
1. Preheat the oven to 200 °C. Grease and line a 20 cm baking dish.
2. In a large bowl, whisk the maize meal, flour, baking powder, salt and sugar.
3. In another bowl, beat the eggs, buttermilk and olive oil or melted butter until smooth.
4. Stir the egg mixture into the flour mixture. There’s no need to beat it – this is cornbread, not a boxing match.
5. Fold in the corn kernels, cheese, bacon, red pepper, chillies and rosemary.
BAKE THAT BATTER
6. Pour the batter into the prepared dish and bake for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.
GREEDY GIRL’S TIPS
• Sprinkle extra cheese and rosemary on top of the loaf before baking if you’re feeling fabulous, or serve with fresh coriander, grated parmesan and a red onion pickle.
• Slice riblets off 1 corncob, simmer until cooked, toss with olive oil and arrange on top of the loaf before baking.
