Corn Bread - Mieliebrood, the traditional recipe wrapped in corn leaves

Ouma Irene's Recipe

Corn Bread - Mieliebrood, the traditional recipe wrapped in corn leaves

If you’re looking for a recipe that’s both rustic and rewarding, this mieliebrood is the answer.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6

Course: Appetizer, Braai, Brunch, Side Dish

Cuisine: South African

Ingredients Method

Ingredients

3 cups fresh corn kernels (mieliepitte) cut from the cob not sweetcorn
3 tbsp flour add more if the mixture is too wet, as some maize contains more juice
1½ tsp baking powder
2 tbsp butter heaped
1 tbsp sugar
1 tsp salt
inner leaves from the corn cobs for wrapping

Method

Prepare the corn leaves:

Select firm inner leaves, wash, and set aside.

Make the batter:

Mince or blend the corn kernels—avoid blending too finely. Stir in the flour, baking powder, butter, sugar, and salt until well combined.

Fill the leaves:

Place spoonfuls of the mixture onto the center of each leaf. Fill only about ¾ full before folding. Roll the leaf closed, tucking in the ends to secure.

Steam:

Stand the filled leaves upright in a large saucepan, supported with cut-off cob pieces if needed. When done, trim the edges of the leaves to enable covering. Add 2 cups water, cover, and steam gently over low heat for 1 hour. Check occasionally to ensure there’s enough water.

Alternative method:

Any leftover mixture can be baked in a greased loaf pan at 180°C until golden and cooked through.

Serving Suggestions: Serve warm or cold, spread with butter and, if you like, a drizzle of honey. This traditional mieliebrood is comfort food at its best—simple, authentic, and full of flavour.