There is just nothing like Mieliebrood (Corn Bread) and although many methods exist, this has just been the most delicious one of them all for us. Mieliebrood is always great to make around fire and eaten as a nice starter or along side your main course.
PREPARATION
Clean corn (mielies) not sweetcorn, keep the inside leaves, wash and keep aside.
INGREDIENTS:
- 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
METHOD:
Mince the corn kernels (mieliepitte) or place in liquidizer, be careful not to liquidize 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). 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.
This is a great cornbread recipe, with an amazing taste, great presentation and long lasting flavor. Try it out this month!