This recipe brings back very fond memories! Mostly of our road trips from Johannesburg to East London every Christmas. My mother would bake a loaf of Corn/Mielie bread and a tray of meatballs (frikadels) with tomato and onion sauce (bredie) for our trip. We would leave home at 4am and drive half way, then stop at one of the white concrete tables and chairs along the side of the road for our Padkos (road trip food)! It was the absolute highlight, as by that stage we were all starving. Back in the 80’s there were no take aways or Golden Arches to stop off at, and thank goodness, because we enjoyed the most nutritious, unadulterated food available!
Corn bread is always popular for BBQ’s or braais, but can also be baked to enjoyed with soups or stews! Recently I found that when you use this bread to make a cheese toastie, it is out of this world!
- 2 Cups Self Raising flour Organic, unbleached
- 1 Tsp Salt Himilayan or Sea Salt
- 1 Can Creamed corn 410g
- 2 Medium Eggs Free range
- 1/4 Cup Milk
- 2 Tbsp Olive Oil Organic
Preheat oven to 180 deg C
Great a bread tin
Sift the self raising flour and salt together
Stir in the creamed corn
Beat the eggs, milk and oil together in a bowl and add to the mixture
Mix together carefully and pour into the greased tin
Smooth the TOP and bake for 45 minutes