Summer 2023

Mealie Bread

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Serving: 8 people

Prep Time: 1 hour, 45 minutes

Cook Time: 35 minutes


280g plain flour

30g cornmeal

120ml milk

7g sachet of active dried yeast

1 tsp caster sugar

160g tinned sweetcorn (drained weight)

2 tsp Kalahari Desert Salt, selected by Maldon

2 tsp smoked paprika

1 tsp turmeric

50g melted, cooled butter

2 large eggs

1 tbsp sesame seeds


A South African classic! We use our NEW Kalahari Desert Salt, Selected by Maldon to create a delicious mealie bread (mealiebrood).

Mealie bread is a quick and easy bread found in South Africa and Eswatini. It ‘s a baked good which is leavened with baking powder, mealies (sweetcorn), flour and eggs. We add a pinch of paprika to give a gentle layer of spice to the bread!

You can serve mealie bread at a braai (barbeque), but can equally be enjoyed on it’s as a snack, smothered with a generous helping of butter.

Here is how to make our Mealie Bread…

  1. Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle.
  2. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well.
  3. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in.
  4. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes.
  5. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size.
  6. Line a 20cm springform cake tin with baking paper.
  7. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm.
  8. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean.
  9. Remove from the oven and allow it to cool slightly, before removing from the tin and serving.
  10. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka.
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