Mielie or Cornbread is definitely a part of the South African Rainbow Cuisine! There’s nothing quite like the smell of freshly baked bread! This recipe is so moist and simple to make.
Delicious with cream cheese and avo or just butter and honey or our delicious mielie soup!
Flour – Self-Raising Flour
Baking Soda – It will help raise the batter as it reacts with the buttermilk. It also neutralizes the sour taste because of the same chemical reaction that makes the batter rise.
Seasoning – Salt and Dry Mustard for a delicious flavour
Chives – Chopped up fresh is better but dry works as well if that’s all you have on hand.
Cheese – Mature Cheddar imparts a delicious flavour
Eggs – We’re using 3 large eggs.
Butter – regular or unsalted butter is fine, melted before being incorporated.
Buttermilk – Buttermilk is key for flavour and texture today.
Canned Corn -Canned cream-style corn. This type of corn adds moisture to the dish so do not substitute for regular corn.
Frozen Corn – Some regular corn to add some texture.
Pepperdews – Pickled Pepperdews or Chopped Red Peppers for extra flavour and colour
- 3 Cups Self Raising Flour
- 1 Tsp Bicarbonate of Soda
- 1 Tsp. Salt
- 2 Tsps Mustard Powder
- Freshly Chopped Chives (optional)
- 1 Cup Grated Mature Chedder Cheese
- 3 Eggs Beaten
- ⅓ Cup Melted Butter
- 1 Cup Buttermilk
- 1 410gr Can Cream Style Corn
- ¼ Cup Frozen Corn Thawed
- ¼ Cup Chopped Red Pepperdews or Regular Red Peppers
- Preheat your oven to 180°C. Grease a large loaf tin with cooking spray.
- Sift the flour, bicarbonate of soda, salt and mustard powder together and mix well.
- Stir in the freshly chopped chives if using, and the cheese.
- Whisk eggs, melted butter in a jug, add buttermilk and stir well.
- Add to the flour mix together with the creamed corn, frozen corn and pepperdews and stir gently until just combined.
- Pour the mix into the loaf tin and use a spatula to smooth the top.
- Bake the bread for 45-50 minutes or until an inserted skewer comes out clean.
- Allow to cool slightly before removing from the pan.
- Serve warm with lashings of butter.