Mieliebrood is a cherished South African classic made with fresh corn (mielies). While there are many variations, this recipe—passed down from my father—remains a family favourite. It’s rustic, wholesome, and surprisingly simple to prepare.
Mieliebrood is more than just bread—it’s part of South Africa’s food heritage. Made with fresh corn and traditionally steamed in the mielie leaves themselves, this humble dish carries the comforting flavors of the farm kitchen.
Every family has a recipe that feels like home, and for us, it’s mieliebrood. This recipe has been passed down through generations, using simple ingredients and fresh corn to create a soft, flavorful bread you’ll want to enjoy warm with butter.
If you’re looking for a recipe that’s both rustic and rewarding, this mieliebrood is the answer. Easy to prepare with just a handful of ingredients, it can be steamed the traditional way in corn leaves or baked as a loaf for a modern twist.
Ingredients
- 3 cups raw fresh corn kernels (mieliepitte), cut from the cob
- 3 tbsp flour (add more if the mixture is too wet, as some maize contains more juice)
- 1 ½ tsp baking powder
- 2 heaped Tbsp butter
- 1 tbsp sugar
- 1 tsp salt
- Inner leaves from the corn cobs (for wrapping)
Method (Quick Step-by-Step)
Prep the leaves
- Wash and set aside firm inner mielie (corn) leaves for wrapping.
Make the batter
- Mince or lightly blend fresh corn kernels (not too fine).
- Stir in flour, baking powder, butter, sugar, and salt until just combined.
Wrap & fill
- Place spoonfuls of mixture in the center of each leaf, filling only ¾ full.
- Roll and fold the ends to seal. Stand upright in a pot, using cob pieces to keep them in place.
- When done, trim the leaves to enable covering.
Steam
- Add 2 cups of water to the pot, cover, and steam over low heat for 1 hour.
- Check occasionally to make sure there’s enough water.
Bake option
Bake any leftover mixture in a greased loaf pan at 180°C until cooked through and golden.
Enjoy warm or cold with butter—and a drizzle of honey if you like.
Traditional South African Mieliebrood (Corn Bread)
Ingredients
- 3 cups fresh corn kernels (mieliepitte) cut from the cob not sweetcorn!
- 3 tbsp flour (add more if the mixture is too wet, as some maize contains more juice
- 1½ tsp baking powder
- 2 tbsp butter heaped
- 1 tbsp sugar
- 1 tsp salt
- inner leaves from the corn cobs for wrapping
Instructions
Prepare the corn leaves:
- Select firm inner leaves, wash, and set aside.
Make the batter:
- Mince or blend the corn kernels—avoid blending too finely. Stir in the flour, baking powder, butter, sugar, and salt until well combined.
Fill the leaves:
- Place spoonfuls of the mixture onto the center of each leaf. Fill only about ¾ full before folding. Roll the leaf closed, tucking in the ends to secure.
Steam:
- Stand the filled leaves upright in a large saucepan, supported with cut-off cob pieces if needed. When done, trim the edges of the leaves to enable covering. Add 2 cups water, cover, and steam gently over low heat for 1 hour. Check occasionally to ensure there’s enough water.
Alternative method:
- Any leftover mixture can be baked in a greased loaf pan at 180°C until golden and cooked through.
Serving Suggestions
- Serve warm or cold, spread with butter and, if you like, a drizzle of honey. This traditional mieliebrood is comfort food at its best—simple, authentic, and full of flavour.
