Mealie Bread (South African Corn Bread) – super-moist corn bread with a rich flavorful taste; added with some basil and smoked paprika to level up the flavor in this popular African and Southern bread. Truly indulgent!
Most people think of corn breads as a southern thing. Not quite. Corn breads and baking with corn turn up in many other countries around the world, especially in the Caribbean’s and Africa.
In many parts of Africa, fresh corn is used to make puddings, tamales and bread- like this koki corn recipe here. This steamed corn pudding is really popular in Cameroon and some parts of Nigeria.
Here is my South African take on the recognizable corn bread, here, in the United States. It is super-moist, with a rich flavorful taste. I threw in some basil and smoked paprika to amped the flavor in this bread and it really does the trick.
By the way, I just love basil and have an abundance that I just can’t help but use up. You may do the same or leave it as is
Mealie Bread (South African Corn Bread) - steamed corn pudding that is super-moist with a rich flavorful taste; added with some basil and smoked paprika to level up the flavor in this popular African and Southern bread. Truly indulgent!
- 2-3 fresh corn about 2 cups corn
- 1 cup 130gram all-purpose flour
- ¾ cup 95gramcorn meal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2-3 tablespoon sugar
- ¾ teaspoon salt
- ½ 115 grams cup sour cream
- 1/2 cup 120ml milk
- 2 large eggs
- 2 teaspoons fresh basil chopped
- 1 teaspoon smoked paprika optional
- 4 tablespoon 57grams unsalted butter melted
Preheat the oven to 350 degrees F. Butter and flour a 10-inch cake pan and set aside.
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
Using a food processor or blender, pulse the corn without water until it is coarsely ground. You do not want to puree the corn.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika and salt.
Whisk in, sour cream, milk, and lightly beaten eggs until well combined
Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan. If there is any leftover corn place it on top of the cake batter.
Bake for about 40- 45 minutes or until light golden brown and toothpick inserted in center comes out clean.