Traditional South African Mieliebrood (Corn Bread)
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 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.