Baking
57 recipes
I love cornbread. I love it with a picnic, BBQ, or brunch.
Mealie is the South African word for corn, and this is a classic direct from our South African cousin, Rebecca.
"A healthy easy to make bread, great combined with good company and a braai (barbeque)"- Rebecca Allan.
Makes 1 loaf. Freezes well. V.
Pictured: Mealiebread, South African Cornbread
Ingredients
- 1 cup chopped onions or leeks
- 4 tbsp butter/margarine
- 1 tsp dried mixed herbs
- 2 ½ cups cake flour*, substitute 212g Plain flour and 38g cornflour/cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp chopped parsley
- 2 cups mealie kernels (tinned in water not creamed!)
- 1 cup grated carrot
- 1 cup grated cheddar cheese
- 3 eggs
- 175ml plain yoghurt
- *Cake flour is low gluten flour (Swans Down or SoftsSilk are brand names – NB not gluten free). Cake flour has 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes and cookies where a tender and delicate texture is desired. To make your own 1 cup cake flour - ¾ cup/85g sifted bleached all-purpose flour plus 2 tbsp/15g cornstarch.
- Preheat the oven to 200°C.
- Sauté onions in butter, add herbs and leave to cool.
- Sift flour, baking powder and salt.
Method
Mix parsley, mealies, carrots, onions and cheese.
Beat eggs with a fork and add yogurt.
Sift flour over corn mixture and bind to dough with egg mixture.
Put into a greased loaf tin.
Bake for 1 ¼ hours. Let rest in tin for 15 minutes before turning out on a rack to cool. Lovely served warm or cooled. Store in an airtight container once cooled.
Dietary preferences
- Vegetarian
