I went to a function at Clara’s Barn and we were given Mieliebrood recipe cards to take home. I used sweet corn in the recipe, as that is what I love. And hence, you have a recipe for sweetcorn bread. The recipe ingredient list included eggs which were not in the method so I just used my instinct as to when to add them. I was really pleased with the result so I hope you will try this.
Head straight on to the Recipe For ♥ Sweetcorn Bread ♥
Sweetcorn or mielies
You would have to be about my age (mid fifties) and grown up in South Africa to share this memory. Young black men would cycle through the suburbs shouting “mielies, mielies” to encourage people to come out of their homes to buy fresh corn on the cob. For years, we would buy our mielies this way, and they are not the same as sweetcorn. Sweet corn has a higher sugar content and picked at the milk stage. This level of freshness means it does not keep well, and needs to be eaten soon after it is picked. This type of corn is great for canning and freezing. Did you know that popcorn is from a completely different type of corn? I didn’t, so that is a new kernel of knowledge for me.
What is in a name?
Corn is a fruit, with each kernel being an individual fruit growing on a cob. This collection of kernels is known as an ear and there will always be an even number of rows on a cob. An ear of corn is tightly wrapped in a husk. And inside of this husk you will find flowers, commonly called silk. You can open the husk slightly, place a few knobs of butter inside, and braai the corn whole until soft. Only then would you shuck the corn and eat it. All husking is done by hand, and you need to remove the husk and silk before steaming, boiling, or taking the corn off the cob. How do you prepare your corn? I like mine done on the braai, with extra butter and salt put on after cooking.
Take a look at this inspiring recipe for ♥ Sweetcorn Bread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Sweetcorn Bread
Ingredients
- 335 g self raising flour, sifted
- 3.75 mls baking powder, sifted
- 1.875 mls fine salt
- 1.25 mls ground paprika
- 165 g corn kernels
- 165 g cheddar cheese, grated
- 85 g Parmesan cheese, grated
- 2 eggs
- 400 mls buttermilk
Method
- Preheat the oven to 180° Celsius
- Place the flour, baking powder, salt and paprika into a large mixing bowl
- Add the corn, cheddar and parmesan and stir to combine
- Place the eggs into a mixing jug and whisk to slacken
- Add the buttermilk and whisk to combine
- Pour this mixture into the flour and fold in until just combined
- Pour the batter into a lined loaf tin and place into the oven to bake for 75 minutes
- Remove from the oven and place the tin onto a wire rack and leave to cool in the tin
See the links below for blog posts I published on September 10:
- 2023: This Time Could Be Different
- 2021: Sous Vide Limoncello
- 2020: YBG: You’ve Been Gifted
- 2019: Cherry And Blueberry Strudel
- 2018: Eyes Like Mine
- 2015: Road Tripping
- 2013: Chicken And Kiwi Salad
- 2012: Roger Stowell Interview
- 2011: Sticky Chicken Wings
- 2010: Pasta With Mushrooms, Bacon And Tomato
Didn’t know corn is a fruit…that’s really interesting. The bread looks very comforting.
A lot of vegetables are actually fruits, which is very surprising 🙂
I don’t think I’ve ever had bread with corn – this sounds intriguing! And the addition of cheese? I’m in!
I hope you make this sometime!
I like your little pun there Tandy – kernel of knowledge! Your bread looks very tasty. what a great crust. We would probably call it a loaf here rather than a bread, as it is a no-yeast beastie. Have a fine week.
I am so glad someone saw it! And yes, loaf would be an accurate descriptor 🙂
I am making this on Friday. Having company on Saturday. Thanks for this unique recipe.
I hope your guests enjoy this!
First of all this bread looks amazing. I had no idea about the differences in corn. I like my corn -sweet- and I eat it raw (like a piece of fruit) directly off the cob.
I also love raw corn 🙂