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Mealie Bread 

Mealies have long been the basis of African cuisine. This recipe uses mealies in three forms (mealie kernels, mealiemeal, and sweetcorn) to make this delicious bread.

Bake Time: 1½ hrs | Makes: 1 loaf
  • 4 eggs

  • 125 ml milk

  • 30 ml oil

  • 125 ml sugar

  • 250 ml mealiemeal

  • 30 ml cake flour

  • 5 ml baking powder

  • 10 ml cayenne pepper

  • 2.5 ml salt

  • 1 x 410 g tin creamed sweetcorn

  • kernels cut from 6 large fresh mealies OR 1 x 410 g tin whole mealie kernels, drained


Preheat oven to 180°C. Grease and line a 22 cm loaf tin. Beat the eggs, milk, oil and sugar well together. Mix dry ingredients and then stir it into the egg mixture. Add the sweetcorn and whole mealie kernels. Mix well. The mixture will be quite liquid. Spoon the mixture into the prepared loaf tin and bake for about 1½ hours until a skewer inserted into the loaf comes out clean. Cover the mealie bread with aluminium foil for the last 30 minutes to prevent it from baking to brown.

Serving Suggestions
  1. Serve warm from the oven with lots of butter.

  2. Refrigerate bread overnight, slice when cold, sautée in butter, and serve with honey or moskonfyt.

Cuisine: South African

Category: Traditional

Sub Category: Bread Recipes

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