Mealie bread

By admin
15 August 2016

Perfect for dipping in a piping hot soup!

Makes 1 loaf

  • 1 can (410 g) cream-style sweetcorn
  • 2 eggs, beaten
  • 5 ml (1 t) salt
  • 60 ml (1/4 c) warm milk
  • 60 g Stork Bake, melted (measured into 2 bowls of 30 g each)
  • 350 g self-raising flour
  • 2 ml (½ t) paprika

1. Preheat the oven to 170 °C. Grease a loaf tin and dust with flour. In a large bowl mix the sweetcorn, eggs, salt, milk and 30 g melted Stork Bake.

2. Mix in the flour and paprika to form a dough.

3. Pour the dough into the prepared loaf tin.

4. Bake for about 45 minutes or until well risen and lightly browned.

5. Brush the top with the rest of the melted Stork Bake to keep it soft.

Tip For a savoury loaf substitute the corn with 125 ml (½ c) diced black olives and 125 ml (½ c) chopped onions.

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