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Mieliebrood
Sweetcorn loaf
South African sweetcorn loaf for the braai
Bring a mieliebrood to a South African braai and it disappears before the boerewors is off the fire. This moist, golden loaf is made with creamed sweetcorn and whole kernels, so every slice is soft and sweet-savoury with little bursts of corn. Older recipes steam it in a covered tin in a pot of simmering water for about 1½ hours, which gives an even moister, pudding-like loaf; baking is quicker and gives a golden crust. Serve it thickly sliced and buttered with chakalaka, braaied mielies and salads, or toasted the next day. Overmixing is the mistake that gives a tough, rubbery loaf with tunnels, so stir only until no dry flour shows. Chef's tip: let it cool for at least 15 minutes before slicing, then reheat thick slices on the braai grid until lightly charred.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the loaf
- 9 oz plain flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 2 eggs
- ½ cup milk
- 2 ⅛ oz buttermelted, plus extra for the tin
- 14 ½ oz creamed sweetcorn1 tin
- 5 ½ oz sweetcorn kernelsdrained tinned or thawed frozen
To serve
- 1 ⅜ oz butter (optional)softened
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 900 g (2 lb) loaf tin and line the base with baking paper.
Step 2: Whisk 9 oz plain flour, 3 tsp baking powder, 1 tsp salt and 2 tbsp sugar in a large bowl.
Step 3: In another bowl beat 2 eggs, ½ cup milk and 2 ⅛ oz butter, then stir in 14 ½ oz creamed sweetcorn and 5 ½ oz sweetcorn kernels.
Step 4: Pour the wet mixture into the dry and fold just until no streaks of flour remain; a lumpy batter is fine.
Step 5: Scrape into the tin and level the top. Bake for 50–55 minutes, until risen, deep golden and springy when pressed, and a skewer pushed into the centre comes out clean.
55 minStep 6: Cool in the tin for 10 minutes, then turn out onto a rack and cool for at least 15 minutes more before slicing.
25 minStep 7: Serve warm or toasted, spread with 1 ⅜ oz butter. It keeps for 2 days wrapped.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 31 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mieliebrood take?
- About 70 minutes in total: 15 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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