Mieliebrood

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Place a small cast-iron pot or ovenproof skillet inside to heat while you prepare the batter. This helps the crust start setting as soon as the batter goes in.

2. 2

   In a mixing bowl, whisk together the maize meal, plain flour, baking powder, fine salt, sugar, and black pepper until evenly combined. Breaking up any lumps now prevents a patchy texture later.

3. 3

   In a second bowl, whisk the egg, milk, and melted butter until smooth and fully blended.

4. 4

   Pour the wet mix into the dry mix and stir just until no dry pockets remain. Fold in the sweetcorn kernels and most of the grated cheddar, reserving a small handful for the top. Do not overmix; a few small lumps are fine and keep the crumb tender.

5. 5

   Carefully remove the hot pot from the oven and grease it with the butter, coating the base and sides. Scrape in the batter, level the top lightly, and scatter over the reserved cheddar.

6. 6

   Bake for 22-25 minutes, until the top is golden, the cheese is bubbling in spots, and a skewer inserted into the centre comes out with moist crumbs but no wet batter. If it colours too quickly, loosely cover with foil for the last few minutes.

7. 7

   Rest the mieliebrood for 5 minutes in the pot so the crumb can firm up slightly. Slice or spoon out and serve warm.

Nutrition per serving

Notes

• •For the best texture, use medium-ground maize meal rather than very coarse polenta.
• •If using canned sweetcorn, drain it very well; excess moisture can make the centre heavy.
• •A small cast-iron pot of about 16-18 cm works well for 2 servings and gives the bread its dense, homestyle shape.
• •This is excellent with tomato relish, chakalaka, soup, or as a side to a braai-style meal.

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