Made some Mielie (corn) bread today. Back in January, when I posted a pic of this on Instagram, I received so many messages and emails requesting the recipe! Hope you enjoy...
4 mielies (corn on the cob)
1 1/2 cups flour
80 grams butter
1/2 cup sugar
1 cup milk
4-6 green chillies
2 teaspoons baking powder
Salt to taste
1 x 415 gram tin cream style corn (creamed corn)
50 grams butter, extra
Preheat oven to 180°C. Besides the cream style corn and extra butter, combine all of the above ingredients together. Liquidise in a blender until fairly smooth. I use an immersion blender. Stir in the tin of cream style corn. Pour into a well greased casserole. Dot with little knobs of the extra butter. Bake for about 35-40 minutes.
*This recipe makes a very soft Mielie bread, with an almost pudding-like texture. This is how my Family likes it. If you want a firmer bread, add about 1/2 cup extra flour.
*Whilst this recipe turns out best with white corn , you can also substitute yellow sweet corn if desired. I have had satisfactory results using frozen corn as well. You will need about 5 cups.
*This recipe freezes well. You can either freeze the baked bread, or freeze the batter without adding the baking powder and extra butter. Thaw, add the baking powder, dot with the butter, and bake. This is my preferred method.