B-well Mieliebread with Biltong Infused Butter

The perfect accompaniment for your Heritage Day menu!

Serves: 4
Time: 1 hour
Recipe by: Thando Manyoni


4 tbsp B-well Canola Oil
2 cups fresh corn kernels
1 cup flour
¾ cornmeal
2 tsp baking powder
½ bicarb
2 tbsp sugar
1 tsp smoked paprika
Pinch of salt
½ cup maas
½ cup milk
2 eggs
2 tbsp fresh parsley, chopped
½ cup mature cheddar cheese, grated

Biltong infused butter:
250g butter
3 tbsp biltong powder
2 tsp garlic


Preheat the oven to 180C and prepare a loaf pan.
Place the corn kernels in a blender and blend until coarsely ground.
In a bowl combine the flour, cornmeal, baking powder, bicarb, sugar, smoked paprika and salt.
In a separate bowl whisk together the sour cream, milk, eggs, canola oil, parsley, cheese . Pour the batter into a prepared loaf pan.
Bake for 30-40 minutes or until a skewer comes out clean when inserted.
In the meantime, make the biltong infused butter by whipping the butter until light and fluffy. Add the biltong powder and garlic until well combined. Transfer to a bowl and place in the fridge until ready to serve.

Chefs Tip:  Allow the bread to cool for a while before cutting, this helps it keep shape.

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