Mealie Bread


August 21, 2015

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  • Prep: 1 hr 5 mins
  • 1 hr 5 mins

    1 hr 5 mins

  • Yields: Makes one large bread


4 cups self-raising flour

4 sachets Canderel Yellow

1 Tbsp salt

2 large eggs, beaten

¾ cup (200ml) full cream milk

2 Tbsp vegetable oil

1 tin creamed corn

100 g mature cheddar, grated

1 Tbsp butter, melted

Maldon salt crystals


Pre-heat the oven to 180°C. Sift the flour, Canderel and salt together.

Mix well.

Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.

Liberally grease a large bread pan (preferably non-stick).

Pour the bread mix (it should be quite wet and sticky) into the pan.

Level the mixture, paint with melted butter and sprinkle salt crystals.

Bake for one hour or until a test stick comes out clean.

Allow to cool in the pan before removing.

Serve lukewarm with butter and condiments of your choice – the perfect side to a braai.

TIP: Add more cheese, drained can corn kernels and some bacon bits for an even more indulgent version of this South African favourite.