Mieliebrood

SouthAfrican maize meal⏱ 45 min⚡ Vegetarian

This mieliebrood is moist, tender, and pleasantly dense, with sweet bursts of corn and a savoury cheddar crust from the hot cast-iron pot. It lands somewhere between cornbread and a soft maize loaf, making it comforting, simple, and deeply satisfying.

Nutrition · per serving

462kcal

17.5gProtein

49.1gCarbs

21.3gFat

4gFiber

2 servings

Ingredients

12 items

Dry mix

maize meal80 g

plain flour60 g

baking powder6 g

fine salt3 g

sugar12 g

black pepper1 g

Wet mix

egg1 large

milk120 ml

unsalted butter, melted25 g

Add-ins

sweetcorn kernels120 g

cheddar, grated60 g

For the pot

unsalted butter5 g

Tips

•For the best texture, use medium-ground maize meal rather than very coarse polenta.
•If using canned sweetcorn, drain it very well; excess moisture can make the centre heavy.
•A small cast-iron pot of about 16-18 cm works well for 2 servings and gives the bread its dense, homestyle shape.
•This is excellent with tomato relish, chakalaka, soup, or as a side to a braai-style meal.

Steps

1
Preheat the oven to 200°C. Place a small cast-iron pot or ovenproof skillet inside to heat while you prepare the batter. This helps the crust start setting as soon as the batter goes in.
2
In a mixing bowl, whisk together the maize meal, plain flour, baking powder, fine salt, sugar, and black pepper until evenly combined. Breaking up any lumps now prevents a patchy texture later.
80 g maize meal60 g plain flour6 g baking powder3 g fine salt12 g sugar1 g black pepper
3
In a second bowl, whisk the egg, milk, and melted butter until smooth and fully blended.
1 large egg120 ml milk25 g unsalted butter, melted
4
Pour the wet mix into the dry mix and stir just until no dry pockets remain. Fold in the sweetcorn kernels and most of the grated cheddar, reserving a small handful for the top. Do not overmix; a few small lumps are fine and keep the crumb tender.
1 large egg120 ml milk25 g unsalted butter, melted80 g maize meal60 g plain flour6 g baking powder3 g fine salt12 g sugar1 g black pepper120 g sweetcorn kernels60 g cheddar, grated
5
Carefully remove the hot pot from the oven and grease it with the butter, coating the base and sides. Scrape in the batter, level the top lightly, and scatter over the reserved cheddar.
5 g unsalted butter60 g cheddar, grated
6
Bake for 22-25 minutes, until the top is golden, the cheese is bubbling in spots, and a skewer inserted into the centre comes out with moist crumbs but no wet batter. If it colours too quickly, loosely cover with foil for the last few minutes.
7
Rest the mieliebrood for 5 minutes in the pot so the crumb can firm up slightly. Slice or spoon out and serve warm.

Origin & History

Mieliebrood is a South African maize-based quick bread made from mielie meal, reflecting the long importance of maize in the country’s everyday cooking. Versions range from plain and savoury to richer bakes with cheese, corn, or a touch of sweetness, often served alongside hearty family meals and braais.

southafrican cornbread vegetarian cheddar sweetcorn baked beginner

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Steps

Preheat the oven to 200°C. Place a small cast-iron pot or ovenproof skillet inside to heat while you prepare the batter. This helps the crust start setting as soon as the batter goes in.

In a mixing bowl, whisk together the maize meal, plain flour, baking powder, fine salt, sugar, and black pepper until evenly combined. Breaking up any lumps now prevents a patchy texture later.

80 g maize meal60 g plain flour6 g baking powder3 g fine salt12 g sugar1 g black pepper

In a second bowl, whisk the egg, milk, and melted butter until smooth and fully blended.

1 large egg120 ml milk25 g unsalted butter, melted

Pour the wet mix into the dry mix and stir just until no dry pockets remain. Fold in the sweetcorn kernels and most of the grated cheddar, reserving a small handful for the top. Do not overmix; a few small lumps are fine and keep the crumb tender.

1 large egg120 ml milk25 g unsalted butter, melted80 g maize meal60 g plain flour6 g baking powder3 g fine salt12 g sugar1 g black pepper120 g sweetcorn kernels60 g cheddar, grated

Carefully remove the hot pot from the oven and grease it with the butter, coating the base and sides. Scrape in the batter, level the top lightly, and scatter over the reserved cheddar.

5 g unsalted butter60 g cheddar, grated

Bake for 22-25 minutes, until the top is golden, the cheese is bubbling in spots, and a skewer inserted into the centre comes out with moist crumbs but no wet batter. If it colours too quickly, loosely cover with foil for the last few minutes.

Rest the mieliebrood for 5 minutes in the pot so the crumb can firm up slightly. Slice or spoon out and serve warm.

Origin & History