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Mielie Bread

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If you say this is cornbread, you're right. It's called "mielie bread" or "mealie bread." Basically, it's a South African cornbread recipe, using sweet corn. Sadly, I don't think the author of this recipe ever made cornbread the way it's supposed to be made: in a cast iron skillet. South African or not, it's not cornbread if it doesn't sizzle when you add the batter to the pan. :)

Pans needed: 9-inch cast iron skillet. 1 large bowl for mixing ingredients.

Place cast iron skillet into the oven, and preheat the oven and pan to 350 degrees Fahrenheit. When the oven reaches 350 degrees, add oil to the hot pan and return it to the oven to heat the oil.

Mix together milk, buttermilk, eggs.

Add dry ingredients (flour, cornmeal, sugar, baking powder, salt) and mix together.

Mix in 2 cups sweet corn kernels.

Add batter to the hot cast iron skillet (with oil), and watch it sizzle as you add the batter.

Bake 45 minutes at 350 degrees, or until a toothpick comes out dry when testing.

How does it taste? It has a mild, savory taste that definitely had the corn as the centerpiece. You could eat it with butter, like Southern cornbread. Or, mix it in with a dish such as stew or soup.