Warm mielie bread, fresh from the oven and luxuriously buttered. We’re certainly not the only ones with nostalgic memories of this South African classic. Perhaps you’ve got a family recipe, hand-written and batter-splattered. If so, please share your mielie bread secrets with us!
If you’re new to this cheerful Sunday braai staple, fear not – our tried and tested recipe is all yours. Idea: make it this weekend and serve alongside a warm bowl of soup for some comfort food deluxe.
Button up and take care
You will need
480 g self-raising flour
1/4 tsp salt
2 free range eggs
30 ml canola oil
200 ml milk
3 Tbsp Pesto Princess Basil Pesto
1 can (410 g) cream style sweetcorn
100 g strong cheese, grated – we absolutely love Dalewood Fromage so we used their Dalewood Huguenot Cheese.
1/2 red onion, sliced into rings
1. Preheat the oven to 180°C.
2. Combine the flour and salt in a large bowl.
3. Beat the eggs, oil, milk and pesto in a separate bowl. Now add these wet ingredients to your dry mixture.
4. Add the sweetcorn and half of the cheese. Mix well.
5. Pour the batter into a prepared baking tin or well-greased, circular oven proof pot, top with the rest of the cheese and decorate with onion rings.
6. Bake for one hour, until golden and crispy.
Serve with lots of butter at your Sunday braai, alongside your favourite soup, or topped with a fried egg for breakfast.
Food styling and photography by Michelle Parkin.