Steamed mielie bread
- 750g raw mielie kernels, cut off their husks
- 40ml cake flour
- 10ml baking powder
- 25ml butter
- 15ml sugar
- 1 egg
- 5ml salt
Place all the ingredients in a food processor and combine. The texture shouldn’t be overly fine.
Well grease the bottom and sides of a rounded baking form with a fitting lid, or a rectangular bread tin. Pour in the mixture, ensuring that you only fill three quarters of the container. If using a bread tin, place it on a damp tea towel sprinkled with flour. Tie the towel loosely over the bread at the top, allowing space for the dough to rise. If using the baking form, place a lid on top.
Insert the form or bread tin inside a pot containing simmering water. The water should only reach three quarters of the height of the form or tin while it cooks.
Steam for 2 hours. Don’t let the water boil too vigorously as it will spill over the top of the tin.
Slice and serve hot with butter.