Mealie Bread - Perfect for Heritage Day in South Africa

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This is my first attempt. I hope it tastes just like my granny's mealie bread. She used to mince corn with her old-fashioned mincing machine. The type with the handle one has to turn like a crank handle.

Mealie bread was traditionally made by steaming rather than baking. Perfect for camp fires.

Her mealie bread was delicious and moist. It makes a great side dish for any braai or barbeque and is great on its own, as well.

INGREDIENTS

  • 1 cup (250 ml) chopped onions or thinly sliced leeks
  • 360 (3 cups) grams plain flour (all-purpose/standard grade)
  • 1 Tablespoon baking powder
  • 3 eggs (large)
  • 125 ml (1/2 cup) milk
  • salt
  • Paprika
  • 2 Tablespoons (60 grams) butter melted
  • 2 tins corn (410 grams each)
  • 1 cup (250 ml) grated cheddar cheese
  • ¾ cup (180 ml) plain yoghurt

METHOD

  1. Preheat the oven to 190°C. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread.
  2. Sauté onions, pre-seasoned with Green Onion Seasoning, in butter. Leave to cool.
  3. Mix whole mealie kernels, grated kernels, onions and cheese.
  4. Place 1 tin of corn and the milk into your blender and blend until the corn is nicely pureed.
  5. In a large mixing bowl, combine the flour, salt, and baking powder. Whisk together the dry ingredients to evenly distribute the dry ingredients together.
  6. Add the remaining 1 cup of corn and blend just enough to chop the kernels coarsely.
  7. Add the pureed mixture, eggs, and melted butter to the dry ingredients. Mix through until just combined.
  8. Pour the batter into the prepared loaf tin and bake for 55 - 75 mins or until a cake tester or toothpick comes out mostly clean from the centre of the loaf.
  9. Allow the bread to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely. Serve warm with butter.

Location: Cape Town, South Africa

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