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.
Serve warm from the oven with lots of butter.
Refrigerate bread overnight, slice when cold, sautée in butter, and serve with honey or moskonfyt.
Cuisine: South African
Sub Category: Bread Recipes