Mealie Bread

What we know so far

Mealie bread (mieliebrood) is the sweetcorn loaf of South Africa and Eswatini, made in mealie season from fresh green corn cut off the cob and coarsely ground, mixed with a little flour, egg, butter and sugar and baked (or, in the old way, steamed in a tin or a bag) until it sets into a moist, dense, pudding-like bread that tastes of the corn itself. It is eaten warm with butter or honey, at breakfast, beside a braai, or as a sweet snack with tea. A pinch of smoked paprika and some basil is a modern touch; the old recipe is just corn, flour, egg and salt.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting