Mieliebrood is one of those good old South African staples usually served as a side at the braai. Personally, I like it plain, hot out of the oven slathered in good quality butter. I like to cook mine in a cast-iron skillet, but the recipe also works perfectly well in a traditional loaf tin.
There’s nothing fancy about this recipe and that is why I love it so much. It’s the kind of thing that you can decide last minute that you’re craving and, provided you have the few basic ingredients in your cupboard, can whip up and pop into the oven in 10 minutes. Then all you have to do is get your butter ready and wait for this perfect, fluffy, sweet loaf to come out of the oven!
- mieliepap cup 1
- self-raising flour cup 1
- salt tsp 1
- creamed/normal sweetcorn 1 can OR
- freshly cooked mielie kernels 1 cup
- red or white onion, finely chopped medium 1/2
- eggs XL 3
- greek yoghurt cup 1
- extra virgin olive oil tbsp 4
Preparation time 10 minutes
Cooking time 35-40 minutes
- Preheat the oven to 180’C
- In a mixing bowl combine the mieliepap, self-raising flour, salt, sweetcorn and red onion.
- In a separate bowl, beat the eggs and add the greek yoghurt to this mixture, combining well.
- Add this to the mieliepap mixture, stir well and pour into a well-greased skillet or loaf tin.
- Pop into the oven and bake for 35-40 minutes or until a metal skewer inserted into the centre of the loaf comes out clean.
- Serve hot out of the oven with some fresh butter.
Photos: Andrea Van Der Spuy