No Fuss-Mielie Bread
Butter + mielie bread = peace.
Yields: 6–8 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Ingredients:
- 1 can (410g) Creamstyle Sweetcorn
- 1 can (410g) Whole Kernel Corn, drained
- 2 cups Self-Raising Flour
- 2 large Eggs
- ¼ cup Butter, melted (plus extra for greasing)
- 1 cup Cheddar Cheese, grated (optional)
- 1 tsp chillie flakes (Optional)
- A pinch of Salt
How To Make No Fuss-Mielie Bread
- Preheat & Prep: Preheat your oven to 180°C. Grease a standard loaf tin thoroughly with a little butter or non-stick spray.
- Mix the Wet: In a large bowl, whisk the eggs and melted butter together, then stir in the creamstyle corn and drained whole kernels.
- Combine: Sift in the self-raising flour and a pinch of salt. Gently fold the mixture together until just combined (do not overmix). If using cheese, fold in three-quarters of it now.
- Bake: Spoon the batter into the prepared loaf tin, leveling the top with a spatula. Top with the remaining cheese if desired. Bake for 40–45 minutes until the crust is beautifully golden and a skewer inserted into the center comes out clean.
- Serve: Allow to cool slightly in the tin before slicing. Serve warm with a generous swoosh of butter.