Steamed mielie bread

October 23, 2007 (Last Updated: January 11, 2019)

Steamed mielie bread

Serves: 6
Cooking Time: 3 hours


  • 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.




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