This wonderful Mielie/Corn Bake recipe comes from a very special person! My cousin Paula who lives in South Africa. We have an incredible bond and I am lucky enough to have grown up with her visiting my Uncle and Aunts farm almost every weekend. It was wonderful to escape the busy city life of Johannesburg and be near nature! I have the fondest memories of sunshine, great food and very special moments spent with family, who had so much love to give and were so much fun! Thank you my beautiful cousin for this recipe and for all the wonderful memories!
The word Mielie is a South African word used for Corn. The local people in South Africa eat Mielie’s as their staple diet. It is ground up and made into a stiff porridge called PAP (pronounced PUP). Mielie Meal is to Africa as Rice is to Asia. It is very similar to Polenta and many cultures in South Africa have eaten this as a tradition for 100’s of years.
I absolutely LOVE traditions and traditional recipes, and this is one of those traditions I’ll be passing onto my children. My son is at Uni in Aus and I have been so proud of his efforts to cook his own meals. He now cooks Bolognaise Sauce, Paprika Chicken and Sausages with Mash and peas. He makes smoothies for breakfast and mostly toasties for lunch.
Have you passed on any of your regular recipes to your kids, or will you be teaching your children before they leave home?
An all time favourite! Perfect for BBQ's or Braais!
- 1 can Creamed Corn
- 1 can Corn Kernels drained
- 4 medium Eggs
- 1/4 cup Organic flour Unbleached
- 1/4 cup Sugar
- 15 ml Baking Powder
- pinch Salt Himalayan or Sea Salt
- 30 g/ml Butter
Preheat the oven to 180 deg C
Mix all ingredients in an oven dish, except the butter. Mix with a fork.
Clean the sides of the dish and dot butter over the top of the mixture
Bake for 45 minutes or until brown on top