Food - Bread Recipes

All kinds of delicious Bread recipes from South Africa and the world

Mielie Brood

Mielie Brood

Summer time in South Africa also means its also time for one of the country's favourite weekend pass times - those regular Sunday braai's. (Barbeque) South Africa's steamed Mielie Brood (Corn Bread) is a great companion to any leisure Sunday meal or picnic and is also great with bacon during traditional breakfasts.

Although we have illustrated the traditional method for making this corn bread the recipe may be altered by using whole kernel canned corn or sweetcorn if fresh cobs are not available.

PLEASE NOTE: Do not use creamstyle canned corn for this recipe unless you want to end up with a gooey mess.

2 cups green mealies (shucked corn)
2 cups all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
cold water

Grind the corn using a mortar and pestle or the griding blade of a blender/liquidiser. (If need be)
Mix all the ingredients together and add enough water to form a stiff dough.
Set aside for 10 minutes
Place the mixture in a greased loaf pan and steam for about 1½ hours.
The traditionally correct way to make this corn bread is to put the dough into empty, clean, greased, vegetable tins, filling them ¾ full. These are actually easier to steam.
This corn bread recipe will make the equivalent of a 1 lb loaf, and as a steamed bread has an unusual texture and delicious taste
Corn Bread may be served either hot or cold, either way it is delicious with lashings of butter.

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