Mielie Meal and Corn Bake
(19 Sep 2019)

Mielie Meal and Corn Bake

Mielie Meal and Corn Bake 

Recipe by Heleen Meyer

Serves 6 – 8
Ready in 1 hour 30 mins
 
3 cups (750 ml) coarse mielie meal
2 cups (500 ml) water
1½ cups (375 ml) low-fat milk
½ tsp (2,5 ml) salt
¼ cup (60 ml) olive or canola oil
1 x 410 g tin cream style sweetcorn
1 small onion, cut into thin wedges
3 tbsp (45 ml) chopped fresh parsley
¼ cup (60 ml) coarsely grated cheddar cheese
1 corn on the cob, kernels cut from the cob or ½ cup (125 ml) frozen whole kernel corn, rinsed
 
Preheat oven to 180 °C. Place the mielie meal, water, milk, salt, oil and sweetcorn in a large mixing bowl. Stir well so that no dry meal is visible. 
Lightly grease a 20 x 27 cm oven dish with oil and spoon mielie meal mixture into dish. 
Arrange onion on mielie meal. Mix parsley, cheese and corn and sprinkle evenly over onions. 
Bake for 1 hour or until the mielie meal is cooked through. Serve hot. 
 
Tips
Bake the mielie meal mixture without the onion and cheese mixture, until cooked. Mix 1 x 410 g tin onion and tomato mix with the parsley and onion wedges. Spoon onto cooked mielie meal bake, sprinkle with cheese and corn, and bake for another 10-15 minutes or until the cheese has melted and the tomato layer is heated through. Serve immediately. 

 

 

 

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