Celebrate Heritage Day by serving this tasty (and easy to make!)
mealie bread as a side to your favourite braai meats.
Makes one large bread
4 cups self-raising flour
4 sachets Canderel Yellow
1 Tbls salt
2 large eggs, beaten
¾ cup (200ml) full cream milk
2 Tbls vegetable oil
1 tin creamed corn
100g (1 cup) mature cheddar, grated
1 Tbls butter, melted
Maldon salt crystals
Pre-heat the oven to 180°C.
Sift the flour, Canderel and salt together. Mix well.
Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.
Liberally grease a large bread pan (preferably non stick).
Pour the bread mix (it should be quite wet and sticky) into the pan.
Level the mixture, paint with melted butter and sprinkle with salt crystals.
Bake for one hour (or until a test stick comes out clean).
Allow to cool in the pan before removing.
Serve with butter and any condiments of your choice – the perfect side to a braai.
TIP: Add more cheese, drained corn kernels and some bacon bits for an even more indulgent version.