Mealie Bread

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.

Prep Time 10

Cook Time 45

Total Time 55

Servings12 slices

saltyginger.comMary-Lou

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)

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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

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.