• Okavango Cooking School

A maize-ing bread

During the mealie (corn) season my neighbour generously shared the mealies from her field with me. There is nothing more satisfying than roasted buttery corn and this got me thinking about a recipe for mealie bread. A soft, buttery loaf studded with whole kernels of mealies...... finally after weeks of practicing the humble loaf I have come up with the perfect bread that meets all my expectations.


Buttery mealie bread

Ingredients:

1 cup of corn kernels, removed from the corn cob

2 eggs,lightly beaten

Salt and freshly ground pepper, to taste

80ml butter, melted

125ml warm milk

350g flour

2 teaspoon baking powder

2.5ml paprika


Method:

1. Place the corn kernels, eggs, salt, milk and half of the butter into a bowl and mix together.

2. Sift the flour, baking powder and paprika together then add to the egg mixture and mix to form a soft dough.

3. Brush a bread tin with a little of the remaining margarine, dust with flour and pour in the dough.

4. Bake at 170°C for 45 minutes or until well risen and golden in colour.

Remove from the oven and while the bread is still warm brush the rest of the melted butter over the bread to keep the top soft.

Best eaten hot with a thick layer of butter.


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