Week 17: Mealie bread (South African corn bread)
This dense, moist and and tasty take on corn bread can be served as a meal on its own or as a side dish. Unlike American-style corn bread, it has actual chunks of corn (you can blend them up really small or leave them more chunky, depending on your preference). Its slightly sweet flavour would go well with plain butter, honey or jam, or as a side dish to a savoury meal. As we made this on Father’s Day, we served it up as a part of a ‘big breakfast’ of fried mushrooms, bacon and baked beans (with one slice of the cornbread cut into a love heart shape!). We pretty much followed this recipe from Global Table Adventure, with the exception that we used tinned instead of frozen corn kernels.
What you will need:
- 1 x 420g tin of corn kernels
- 2 eggs
- 2 tbsp butter, melted
- 1 cup flour
- 2 tsp baking powder
- 2 tbsp sugar (this could be omitted for a more savoury loaf)
- 1/2 tsp salt
- loaf tin
1. Preheat oven to 180°C and grease a loaf tin.
2. Blend the corn, starting with one cup and then adding the remainder so that some of the kernels remain whole.
3. Lightly whisk eggs, add butter and then add in the corn.
4. In a separate bowl, mix together the flour, baking powder, sugar and salt.
5. Combine the corn mixture with the dry ingredients and mix through.
6. Place mixture in loaf tin and bake for 30-35 mins.
7. Turn out onto a wire rack and allow to cool slightly.
8. Serve plain with butter, or as desired.
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