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STEAMED CORN BREAD

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Cook: 1 hour | Servings: 2 breads

STEAMED CORN BREAD

This method prevents a somewhat dry mealie bread

  • 1½ cup corn kernels
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt

I place a bowl upside down in a bucket to make slicing easier and less messy.
Break off the tips of the mealie cob to make slicing easier.
Remove the husk and silk from the mealie cob with a serrated knife.
Place the kernels into your kitchen blender and blend till fairly smooth, leaving approximately half of the mealie kernels in chunks (you don’t want soup).
Place your blended mix in a bowl then add the rest of the ingredients and mix.
Grease two large metal tins (like the ones that contain 825 g of jam) and fill them half full with the batter.
Place the tins in a pot with water not higher than one third of the tins’ height (the tins easily become buoyant and tilt).
Cover the pot with the lid and let steam on medium high for one hour.
Remove from the heat and allow to cool slightly. Using a thin knife slide the knife around to loosen the corn bread from the tin.
Invert the tin and gently shake the corn bread onto a plate.

Note:
It tastes good sliced with real butter.
Cover the second bread in plastic and freeze for later.
To thaw, place on the table top for three hours. Slice with a bread knife and heat for 30 seconds in a microwave before adding your butter.
This is true style steamed mealie bread in a tin.
There is no sweetcorn used in my recipe.

Photo and recipe: Philip Reineke

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