There is just nothing like Mieliebrood (Corn Bread) and although many methods exist, my Fathers recipe remains the best. Very easy to make!
Clean corn (mielies) not sweetcorn, keep the inside leaves, wash and keep aside.
- 3 cups raw fresh corn kernels (mieliepitte) that has been cut off the cob.
- 3 tablespoons of flour or if the mixture is to sloppy add more flour as some maize has more juice
- 1 ½ teaspoon baking powder
- 2 heaped tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon salt
Mince the corn kernels (mieliepitte) or place in liquidiser, be careful not to liquidise it too fine, add all the ingredients together and mix very carefully.
Take the inside leaf of the corn (mielieblaar) and drop spoons full of the mixture in the center of the leaf so that when folded the mixture will be almost 3/4 full, roll and close the leaf carefully and fold in the part that has no mixture and place up right in saucepan, keeping it in place with cut off corn cob pieces (mieliestronke). (See photo added) When pot is full, add 2 cups of water, cover and steam for 1 hour at low temperature, checking that it does not burn, keep moist.
The best MIELIEBROOD on the planet, hope you enjoy it!