South African Mielie Bread Recipe

This South African corn bread otherwise known as mielie bread (which literally means maize bread) is very moist, fluffy, and oh so delicious. Made with yeast and canned sweetcorn and seasoned with turmeric and smoked paprika.

This mielie bread is a family favorite. It’s fluffy, absolutely delicious, easy to make (perfect for beginner bakers) and versatile. You can make it with fresh corn, frozen but thawed corn or drained canned corn, like in my case.

Eat it fresh out of the oven, spread with butter or serve it with any main of your choice from wors stew, beef potjie to grilled beef.

Traditionally mielie bread is steamed and there are whole corn kernels in the bread. This version of mielie bread however is baked.

I have also blended all the sweetcorn kernels. In my opinion, this makes the sweetcorn bread extra moister and less dense.

What is this light and fluffy mielie bread recipe made of

This bread is made with a yeast dough that rises twice, that’s loaded with blended sweetcorn kernels, and spices such as turmeric and smoked pepper. The bread is then sprinkled with sesame seeds after the second rise.

Ingredients used to make this bread

• 250 g (8.8 oz) sweetcorn, canned and very well drained (SEENOTES)
• 125 ml (4 fl oz/ ½ cup) milk, room temperature
• 270 g (9.5 oz/ 2 ¼ cups) plain flour (all-purpose flour)
• 30 g (about 1.1 oz/ ¼ cup) cornstarch (corn flour) or corn meal
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 50 g (about 1.8 oz/ ¼ cup) melted butter
• 2 ½ teaspoons active dry yeast (7 g/ 0.25 oz)
• 1 tablespoon sunflower oil
• 2 large eggs, room temperature
• Sesame seeds or any seed mix, optional

How to make African corn bread

Put plain flour (all-purpose flour) and corn flour into a large bowl and make a well in the middle. Add sugar and yeast to the well.

Then pour one third the milk into the center of the flour. Stir well and let the mixture stand for 10 minutes.

In the meantime, transfer the sweet corn and the remaining milk to a food processor or blender and blend until smooth.

Now cover the yeast with flour. Add the eggs, salt, turmeric, smoked paprika and the sweet corn – milk mixture.

Start mixing, while adding the melted butter. Next about 1 tablespoon sunflower oil and knead the dough like this.

• since this is a very wet dough, I prefer kneading it either with a wooden spoon, hand mixer or stand mixer. If you’re using hands to knead the dough, just grease them first with oil.

With a spoon: Combine all the ingredients together with the help of the wooden spoon or similar until the flour is well incorporated. Then knead the dough with the spoon for about 10 minutes.

Hand mixer or stand mixer with dough hooks: Mix all the ingredients until well combined. Then knead the dough for about 10 minutes (I have kneaded the dough on medium speed (speed 2, on Bosch kitchen machine)).

Cover the bowl with cling film and then with kitchen towel. Let the dough rise in a warm place for about 60 minutes or until it has doubled in size.

• If it’s cold where you are, just preheat your oven to 50 °C (122 °F) while making the dough, turn it off and let the dough rise in the preheated switched off oven until it has doubled in size.

Meanwhile line a 30 cm (11.8 inch) loaf tin with parchment paper.

• If you don’t parchment paper, simply grease the tin.

After the first rise transfer the dough to the prepared loaf tin. Cover with a damp cloth and let rise for another 20 minutes at room temperature.

About 10 minutes before the end of the second rise preheat the oven to 180 °C (356 °F), with both up and lower heat. (Convection bake function: 160 °C (320 °F)).

After the second rise sprinkle with sesame seeds or whatever seed mix you wish. (totally optional) Then bake the mielie bread for about 50 minutes or until golden brown.

After baking let the bread cool down for a few minutes and enjoy. This mielie bread is irresistible when it’s freshly baked, spread with butter!!

What to eat with sweetcorn bread

• Spread with butter or this feta dip or a slice of cheese,
• Chakalaka
• Easy wors stew or wors stew with potatoes
• Meatballs in tomato sauce
• Hard body chicken stew or chicken in tomato sauce

How long does this African sweetcorn bread keep?

This corn bread will stay moist and fluffy for about 3 days at room temperature. Just put it in a resealable plastic freezer bag or in bread box.

Corn bread freezes beautifully too. Just cut it into slices once it has cooled completely, transfer the slices to a resealable plastic freezer bag and freeze. In this way you can always thaw the slices in the microwave or oven when needed.

Can I use frozen sweetcorn to make this corn bread?

Yes, absolutely! Just thaw frozen corn and drain it very well. Fresh corn works well too.

Did you make this mealie bread? I’d love to hear from you! Simply write a review and add rating to it.