Quirky Foodster
  1. Back

Breads

Mealie Bread (Steamed Corn Bread)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
1 hr 15 min
Cook

Ingredients

  • 500 g (about 4 cups) fresh corn kernels (or drained canned/frozen corn)
  • 2 large eggs
  • 60 g (1/4 cup) butter, melted
  • 150 g (1 cup) plain flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Method

  1. Blend two-thirds of the corn kernels with the eggs and melted butter until fairly smooth.
  2. Pour into a mixing bowl and stir in the remaining whole corn kernels for texture.
  3. In a separate bowl, whisk together flour, sugar, baking powder and salt, then fold into the corn mixture until just combined.
  4. Grease a loaf tin and pour in the batter, then cover tightly with foil.
  5. Place the tin on a rack or trivet in a large pot, adding water to reach halfway up the sides of the tin.
  6. Cover the pot and steam over gently simmering water for 1 hour to 1 hour 15 minutes, topping up water as needed, until a skewer inserted comes out clean.
  7. Cool slightly in the tin before turning out and slicing to serve warm.

Introduction: Mealie bread is a soft, slightly sweet bread made from fresh corn kernels, traditionally steamed rather than baked — a gentler process that gives it a dense, moist crumb.

Cultural Background: Mealie bread is a soft, slightly sweet bread made from fresh corn kernels, traditionally steamed rather than baked — a gentler process that gives it a dense, moist crumb. Sold wrapped in corn husks by roadside vendors, it's a favourite with tea and a common accompaniment to stews.

Tips: Keep the water at a steady simmer, not a hard boil, for even steaming. Check the water level halfway through steaming and top up with boiling water if it's getting low.

Variations: Baked in a 180°C (350°F) oven for about 45-50 minutes as a quicker alternative to steaming, giving a firmer crust. A handful of grated cheese folded into the batter makes a savoury version.

Storage: Keeps wrapped at room temperature for 2 days, or refrigerated for up to 5 days.

Reheating: Warm slices in a steamer for a few minutes, or briefly in the microwave, to restore softness.

FAQs:

Q: Can I use canned or frozen corn?
A: Yes, both work well — just drain canned corn thoroughly and thaw frozen corn before blending.

Q: Why steam instead of bake?
A: Steaming gives mealie bread its traditional soft, moist texture, which is quite different from a baked cornbread's firmer crust.

© Arscale 2026