Here’s a fusion typically #southafrican mealiebread that uses white mealies and mealie meal (#pap)😍 It was mealie season ages ago but at the time I was heavily pregnant, tired and still going to work everyday…so I froze my cut corn for a day when I could make it which was a couple weeks ago 😍
This recipe uses 12 white mealies (yellow sweet corn will not yield the amazingly delicious outcome of this recipe) and it’s my Nani’s recipe! ♥️ Gather tin cans like baked beans tubs etc., wash them well and keep aside. (Please use tins that get opened with a can opener not the easy pull tins, we collect tins over a period of time but this time I had none so I just used two baking pans)
12 white mealies, cut off the cob
2 cups mealie meal
3 tsp baking powder
3 jumbo eggs
6-10 green chillies (I used about 20)
1 tbsp sugar
Salt to taste
1 curry spoon ghee
1/4 pound (125g) softened butter
2 tbsp whole/crushed jeera
Approx 500ml-750ml milk to help with grinding
Liquidize the above in small batches and pour into a dish. Give one final mix and taste for salt & chilli. I needed a little extra.
Put two pots onto the stove and fill with a little water. Turn up the heat. Also put the kettle on to boil.
Spray each tin well with Spray n Cook.
Do not skip this step else you will not be able to remove your mealie bread from the tins. As much as we love the idea of digging into the tin and eating it…it’s only fun for the first tin. So a reminder, Spray n Cook the bugger well!Then fill just over halfway with the mealie mixture.
Cover with a piece of foil so that it is well sealed. Set into the pot, keep doing this until you use up all the mixture. Once one pot is filled with tins, fill more hot water until it comes up to just over halfway up the sides of the tins.
Pop on the lid and let the mealie bread steam. Check every 20mins or so.
You can also steam it in the oven in a bainmarie. I tried both methods this time and I am totally preferring the oven method this time. Quicker & easier! I’m also loving cutting it into “fingers” like this.
You will know it’s done when you pull it out and give it a taste and the corn is cooked…yes it can take almost an hour even! Keep refilling the water with more boiling water if it gets too low.
Once done, remove from the tins/baking pan (save your tins again or toss them and start the saving process all over again)
Let it cool completely, that’s after you eat the contents of one entire tin of course…lol
Once completely cooled it can be cut and layered with separating sheets into a Tupperware and placed straight into the freezer. I prefer to cool it overnight and cut the next evening, for some reason this creates less mealie crumb wastage. Since I steamed it in a cake tin and cut into square-ish fingers.
To serve, dip into beaten egg and fry in shallow oil.