You call it mielie and I call it mealie—bread that is. The Native Americans call it corn bread, and in the US West and Southern States they call it Corn Pone. In Turkey they call it…? Well, I cannot remember but I know I have had it there—delicious. Whatever you call it, it is just one of the best comfort foods and easy to make as all get out. The smell of it cooking is enough to make a grown man cry with longing, but wait till it cools down at least to room temperature or it will not cut well. Oh and talking of cutting, use thick slices —this is not for wimps. Serve with lashings of butter and homemade marmalade for a traditional South African dish to delight guests who have forgotten how great it can be. Perfect for the braai.
- 1 cup (250 ml) coarse mealie meal
- 2 tsp (10 ml) baking powder
- 1 cup (250 ml) cake flour
- ½ tsp (2,5 ml) cayenne pepper or paprika or to taste
- ½ tsp (2,5 ml) salt
- 1 cup (250 ml) low-fat maas or buttermilk
- 3 eggs, beaten
- ¼ cup (60 ml) canola oil
- 1 x 410 g tin cream style sweetcorn or fresh corn off the cob cooked– add 100ml cream if using fresh corn
1. Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin. I often use smaller to make individual breads.
2. Place dry ingredients in a mixing bowl.
3. Combine the maas, eggs, oil and sweetcorn. Mix into the dry ingredients until well blended.
4. Spoon into the bread tin. Bake for 45-60 minutes or until a skewer comes out clean.
5. Allow to cool in the pan for a few minutes. Turn out onto a cooling rack.