This South African Corn Bread brings back some very fond memories! Mostly of our road trips from Johannesburg to East London every Christmas. It was a long drive and 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 at and thank goodness! Because we enjoyed the most nutritious, unadulterated food available! There is NOTHING like home cooking!
Have you ever tried Creamed Sweetcorn? I’m not sure if this is a South African recipe or if it is used widely in Singapore or Australia. But you can find it in most supermarkets. I buy it on Amazon Prime in Singapore. You can find it here.
Try this South African Corn Bread or I have posted a similar recipe, which is more like a bake and you can find it here. It is called Corn/Mielie Bake and is more like a ‘pudding’ as it contains more eggs and less flour. Both recipes are delicious, so you can try them both and let me know which one you prefer.
South African Corn Bread
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