South African Mealie Bread
Mealie bread is a South African cornbread made from maize pulp and a combination of flour, eggs, butter, and sugar.
The bread can be baked, but it is more often gently steamed in a can, cooking the maize without it resulting in a rubbery texture.
Traditionally, it is consumed hot and spread with butter.
STORAGE AND REHEATING INSTRUCTIONS
Refrigerator: transfer the mealie bread into an airtight container or wrap it with foil, then refrigerate for 7 days.
Freezer: transfer the mealie bread into an airtight freezer-safe container or wrap it with foil and cling wrap before freezing it for 4 months.
Room temp: transfer the mealie bread into an airtight container or wrap it with foil, then keep it in a cool and dark place for 2 days, away from direct sunlight.
RECIPE INGREDIENTS
2-3 fresh corn, about 2 cups
1 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
2-3 tablespoons sugar
1 teaspoon smoked paprika, optional
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons fresh basil, chopped
DIRECTIONS ON SOUTH AFRICAN MEALIE BREAD
Preheat the oven to 350 degrees F. Grease and flour a 10-inch cake pan and set aside.
Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
Pulse the corn without water until it is coarsely ground using a food processor or blender.(Do not puree)
Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl. Whisk in sour cream, milk, and lightly beaten eggs until well combined
Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan.
Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.
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Ingredients
2-3 fresh corn, about 2 cups
1 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
2-3 tablespoons sugar
1 teaspoon smoked paprika, optional
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons fresh basil, chopped
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch cake pan and set aside.
- Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
- Pulse the corn without water until it is coarsely ground using a food processor or blender.(Do not puree)
- Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl. Whisk in sour cream, milk, and lightly beaten eggs until well combined
- Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan.
- Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.
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Ingredients
2-3 fresh corn, about 2 cups
1 cup all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
2-3 tablespoons sugar
1 teaspoon smoked paprika, optional
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons fresh basil, chopped
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch cake pan and set aside.
- Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
- Pulse the corn without water until it is coarsely ground using a food processor or blender.(Do not puree)
- Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl. Whisk in sour cream, milk, and lightly beaten eggs until well combined
- Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan.
- Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.