Mieliebrood (Zulu Corn Bread Recipe) is a traditional South African recipe (from the Zulu peoples) for a classic steamed bread made from ground sweetcorn and flour that is served as an accompaniment, often for breakfast. The full recipe is presented here and I hope you enjoy this classic South African version of: Zulu Corn Bread Recipe (Mieliebrood).
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This is a classic recipe of the Zulu peoples of KwaZulu Natal in South Africa. Mealie is the South African sweetcorn, related but not identical to American sweetcorn (the kernels are smaller). For recipes like this one, green mealie is often used. You can buy green mealie in African and Caribbean stores, but you can substitute whole kernel corn sliced from fresh corn cobs. At a pinch tinned whole kernel sweetcorn can be used.
Ingredients
300g green mealies (shucked white corn)
280g plain flour
2 tbsp brown sugar
4 tsp baking powder
1 tsp salt
cold water, to bind
Method:
Either place the corn kernels in a food processor and pulse to grind or pound them in a mortar.
Turn the ground mealie into a bowl them mix in the flour, sugar, baking powder and salt. Mix well then blend in just enough water to bring the ingredients together as a stiff dough. Cover the bowl and set aside to rest for 10 minutes.
After this time, turn the dough into a greased loaf tin. Arrange the loaf tin in a large steamer basket over a large pan of just boiling water. Cover and steam for 90 minutes.
Traditionally these steamed breads are cooked in 500g vegetable tins. Fill the tin no more than 3/4 full and steam for 90 minutes (the tin method is actually easier than the loaf method). If you are not particularly interested in appearance, you can use a pudding basin.
This corn bread can be served either hot or cold. It is excellent served for breakfast with bacon and eggs.
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