I’ve had lots of corn bread before, but never something as rich and flavorful as this Mealie Bread. The main difference between this and ordinary corn bread is that it doesn’t rely on cornmeal, but actual corn to flavor the bread. Mealie Bread is a treat you will find throughout southern Africa. In olden days, it was steamed over a campfire, with little more than ground corn, wrapped up in husks. They used white corn, not sweet, yellow corn. The end result was more of a wet corn pudding.
Today’s southern Africans, however, love mealie bread with more of a bread consistency, so they include flour. The jury is out, however, on whether or not the corn kernels should be pulverized smooth, or left with a few larger bits, as I have done. Personally, I love how the occasional burst of whole kernels reveals that fresh corn went into this recipe.
| Servings | Prep Time |
| 1 loaf | 15 minutes |
| Cook Time |
| 30-35 minutes |
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I’ve had lots of corn bread before, but never something as rich and flavorful as this Mealie Bread. The main difference between this and ordinary corn bread is that it doesn’t rely on cornmeal, but actual corn to flavor the bread. Mealie Bread is a treat you will find throughout southern Africa. In olden days, it was steamed over a campfire, with little more than ground corn, wrapped up in husks. They used white corn, not sweet, yellow corn. The end result was more of a wet corn pudding.
Today’s southern Africans, however, love mealie bread with more of a bread consistency, so they include flour. The jury is out, however, on whether or not the corn kernels should be pulverized smooth, or left with a few larger bits, as I have done. Personally, I love how the occasional burst of whole kernels reveals that fresh corn went into this recipe.
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Ingredients
- 1 1/2 cups frozen corn , thawed
- 2 large eggs
- 2 Tbsp butter , melted
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
Servings: loaf
Units:
Instructions
- Preheat the oven to 350F and grease a loaf pan.
- Next, blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms. Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
- Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
- Spoon into loaf pan and bake 30-35 minutes.