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    Home | Recipes | Breads

    Published: Jul 23, 2021 · Updated: Apr 30, 2024 by Angie Dixon ·

    Mealie Bread

    jump to recipe Pin
    Hand picking up a slice of mealie bread from a cutting board.
    Step 5 - Mealie bread cooling on a cooling rack.
    Sliced mealie bread on a cutting board.
    Sliced mealie bread on a cooling rack.
    Hand picking up a slice of mealie bread from a cutting board.

    This easy, delicious, moist mealie bread (mealiebrood) is a South African sweetcorn bread made with creamed corn. This recipe requires a few everyday kitchen ingredients. It makes a great side dish for any braai or barbeque and is equally good on its own.

    Mealie bread is a common, easy quick bread found in South Africa and Eswatini (Swaziland). The first recipe dates back to 1840. It is a cornbread that came about in South Africa.

    Mealie bread is a quick bread that is leavened with baking powder and made from mealies (corn or sweet corn), flour, eggs, sugar, and sometimes additional mealie meal (maize meal) or polenta.

    Sliced mealie bread on a bread board.
    Jump to:
    • Recipe Update Notes
    • Why You Will Love This South African Cornbread
    • Ingredients
    • Community Comment
    • Step-By-Step Instructions
    • Expert Tips for This Recipe
    • Storage and Freezing
    • Mielie Bread FAQ
    • Other Recipes You May Like
    • Rate & Review!
    • Recipe Card
    • Community Comments

    In South Africa, maize or corn is typically called mealies. The word mealie comes from the Portuguese word milho. Corn was originally brought to Southern Africa by the Portuguese from the Americas and quickly became a staple food across the region.

    Mealie meal is a coarse flour made from maize, which is usually white in color, similar to cornmeal or Italian polenta.

    This particular recipe has been in my handwritten recipe book with many annotations, variations, and perfections over the years.

    Mealie bread is typically served at a braai (or barbeque), but I also enjoy it by itself as a snack or served with butter and honey.

    For more South African recipes click here!

    Recipe Update Notes

    This mealie bread recipe was updated and retested with amounts that would allow for easier conversion from grams to cups. Plus I decreased the baking powder a touch. And also tested this recipe using flour only, for an easy substitute for polenta or maizemeal.

    The original recipe consisted of 225 grams of flour, 150 grams of polenta, 2 tablespoons of sugar, 2 eggs, 4 teaspoons baking powder, 125 mL of milk, 1 teaspoon of salt, 60 grams of melted butter, and 1 tin of creamed corn. The instructions remain the same.

    Hand picking up a slice of mealie bread from the bread board.

    Why You Will Love This South African Cornbread

    • This quick and easy South African mealie bread is a delicious moist cornbread that can be served as a side dish or enjoyed by itself.
    • This cornbread made with creamed corn can be served with butter and honey, but I also enjoy it by itself.
    • This mealie bread is the perfect accompaniment to any braai or barbeque.

    Ingredients

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Mealie bread ingredients - flour, polenta, eggs, milk butter, creamed corn, salt, baking powder, paprika.
    • A tin or can of creamed corn or creamed-style corn. Creamed corn is an essential ingredient in a South African Mealie Bread. It adds a delicious corn flavor as well as moisture to this quick bread recipe.
    • Plain flour (standard grade or all-purpose flour) is used to make this bread.
      • Self-raising or self-rising flour can be used as a substitute. Simply skip adding the additional baking powder to the recipe.
    • Room-temperature eggs (medium/large) are used to bind this quick bread together. Pull the eggs out of the fridge about 20 minutes before you start baking. If you forget, simply pop the eggs into lukewarm water to take the chill off the eggs.
    • Butter adds some flavor, softness, and moisture to this mealie bread.
    • Maize meal or polenta adds an additional maize flavor to this bread. I opted for polenta in my particular recipes because it is easier to find than maize meal here in New Zealand.
      • If you don't have polenta, it can be substituted with plain flour. Simply increase the amount of flour in this recipe to a total of 360 grams or 3 cups.
    • Room-temperature milk adds some more moisture to this bread. I typically use whole milk or full-fat milk in my recipes. However, you can use a lower-fat version or even soy milk. Measure the milk and allow it to sit at room temperature for 20 minutes. Or pop it into the microwave for 10-20 seconds to take the chill off the milk.
    • Sugar - there is a touch of sugar in this recipe, just to add a hint of sweetness.
      • Sugar can be substituted with condensed milk.
    • Salt enhances the flavor of the other ingredients in this mealie bread recipe.
    • Paprika - we like adding some paprika to our recipe, however, this is a 100% optional additional.
    • Baking powder is used to leaven or give this bread rise. Remember to replace your baking powder if it is expired.

    All my recipes are developed and tested in grams only. As weighing ingredients is more accurate, however, I have activated the "M" to "US" buttons for your convenience.

    ★★★★★

    Community Comment

    Carol says "Easy and delicious"

    Step-By-Step Instructions

    Step 1 - Preheat the oven to 180°C/355°F. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread.

    Step 2 - dry ingredients whisked together in a large mixing bowl.

    Step 2 - In a large mixing bowl, combine the flour, polenta, sugar, salt, and baking powder. Whisk together the dry ingredients to evenly distribute the dry ingredients together.

    Step 3- Mealie bread batter in a large mixing bowl.

    Step 3 - Add the milk, creamed corn, eggs, and melted butter to the dry ingredients. Mix through until just combined.

    Step 4 - Pour the batter into the prepared loaf tin and bake for 45 - 55 minutes or until a cake tester or toothpick comes out mostly clean from the center of the loaf.

    NOTE - to help the bread split open in the middle during baking (which also allows the bread to rise), place either a thin band of melted butter or cut thin 2mm x 2mm strips of butter and place in the center of the bread.

    Step 4 - Mealie bread batter in he prepared loaf tin.
    Step 4- strip of butter in the centre of the loaf to allow for a nice rise.

    Step 5 - Allow the bread to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely. Serve with butter and honey.

    NOTE - the top loaf in the picture below contains mealie bread with polenta and the bottom loaf without polenta.

    Step 5 - Baked mealie bread in a loaf tin.
    Step 5 - Mealie bread with an without polenta (cornmeal or maizemeal).

    Expert Tips for This Recipe

    • If using a fan-assisted, convection or air-fryer, reduce the temperature by 20°C/25°F
    • Preheat your oven properly before popping the bread in the oven. The hot air gives the loaf that nice oven spring. Preheating takes around 15 to 20 minutes.
    • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
    • I recommend using an oven thermometer for increased accuracy.
    • I used a USA Pan Medium Loaf Pan 9"x5" (23cm x 13cm), which is fairly light in color. If you are using a darker loaf pan, you may want to wrap it in foil to prevent the edges of the loaf from baking too quickly.
    • To help the bread split open in the middle during baking (which also allows the bread to rise), place either a thin band of melted butter or cut thin 2mm x 2mm strips of butter and place in the center of the bread.

    Storage and Freezing

    Store this mealie bread in an airtight container at room temperature for 2 to 3 days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.

    Alternatively, you can freeze the mealie bread by wrapping it in cling film and tin or aluminum foil for up to 3 months.

    Mielie Bread FAQ

    What is a mealie in English?

    Mealie in English refers to corn or maize. It comes from the Portuguese word milho.

    What is the difference between corn flour and mealie meal?


    Mealie meal is a relatively coarse flour made from maize or mealies in Southern Africa, similar to cornmeal and polenta. Typically coarser than corn flour.

    Can I use condensed milk to make mealie bread?

    Yes, you can substitute the sugar with condensed milk in this recipe.

    Can I make mealie bread in a tin?

    Making mealie bread in tins or muffin tins is really easy. Firstly, if going for a rustic tin, make sure they are not coated with plastic on the inside. These plastics may not be heatproof.

    Then divide the batter evenly between the tins or muffin tins, and reduce baking time to 20 minutes for a regular-sized muffin, and 30 minutes for a large or Texas-sized muffin tin.

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    Sliced mealie bread with butter and honey.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Sliced mealie bread on a cutting board.

    Mealie Bread

    Angie Dixon
    This delicious, moist mealie bread comes together with a few pantry ingredients. It makes a great side dish for any braai and is equally good just on its own.
    4.8 from 6 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 10 minutes mins
    Cook time.Cook Time 45 minutes mins
    Total time.Total Time 55 minutes mins
    CourseCourse Side Dish
    CuisineCuisine South African
    Servings 12 slices

    Equipment

    • Loaf Pan (9x5 Inch - 23x13cm)

    Ingredients
     
     

    • 240 grams plain flour (all-purpose/standard grade)
    • 150 grams polenta (maize meal, corn meal)
    • 2 tablespoon white granulated sugar (caster/granulated)
    • 2 eggs (large)
    • 3 teaspoon baking powder
    • 125 mL milk
    • 1 teaspoon table salt
    • 60 grams butter melted
    • 1 tin creamed corn (410 grams/14.5oz)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C/355°F. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread.
    • In a large mixing bowl, combine the flour, polenta, sugar, salt, and baking powder. Whisk together the dry ingredients to evenly distribute the dry ingredients together.
      240 grams plain flour, 150 grams polenta, 2 tablespoon white granulated sugar, 3 teaspoon baking powder, 1 teaspoon table salt
    • Add the milk, creamed corn, eggs, and melted butter to the dry ingredients. Mix through until just combined.
      125 mL milk, 60 grams butter, 1 tin creamed corn, 2 eggs
    • Pour the batter into the prepared loaf tin and bake for 45 - 55 mins or until a cake tester or toothpick comes out mostly clean from the centre of the loaf.
    • Allow the bread to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely. Serve with butter and honey.

    Notes

    Maize meal or polenta adds an additional maize flavor to this bread. I opted for polenta in this particular recipe because it's easier to find that maize meal in New Zealand, and a common grocery item across the world.
    White sugar gives a touch of sweetness to this bread and can be substituted with brown or raw sugar or even with two tablespoons of sweetened condensed milk.
    Store this mealie bread in an airtight container at room temperature for 2 to 3 days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.
    Alternatively, you can freeze the mealie bread by wrapping it in cling film and tin or aluminum foil for up to 3 months.

    Nutrition

    Serving: 1slice | Calories: 209kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Sodium: 487mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
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    Comments

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      Recipe Rating




    1. Carol says

      September 07, 2023 at 5:16 pm

      5 stars
      Easy and delicious.

      Reply
      • Mary-Lou Watkins says

        September 08, 2023 at 8:56 am

        Thank you so much!

        Reply

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    Sliced mealie bread on a cutting board.
    Sliced mealie bread on a cooling rack.
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