Mealie Bread (Corn Bread with fresh corn)

Mealie bread is a South African classic, and it’s not baked at all, it’s steamed. ‘Mealies’ are fresh corn, and they get mixed into a batter that cooks in a covered pudding basin set in a pot of boiling water, which gives the bread its signature dense, moist, almost cake-like crumb.

The long, gentle steam is the whole character of the dish. Where oven cornbread bakes up dry and crumbly, this stays tender and damp, packed with the sweet, milky flavor of fresh corn. Leave a little room at the top of the basin for the bread to rise as it cooks.

Slice it thick and spread it with butter while it’s still warm, or serve it cool alongside a braai.

Kitchen Tips

• Leave about an inch of headroom in the basin so the bread has room to rise as it steams.
• Cover it well with greaseproof paper so condensation doesn’t drip in and make it soggy.
• If your corn is older and starchy rather than sweet and milky, add a splash of milk to loosen the batter.

Variations

• Stir in grated cheese or a little chopped chili for a savory loaf.
• Add a spoon of sugar for a sweeter, more cake-like bread.
• Serve it as a side to a stew or braai instead of with butter.