Eco-friendly mealie bread is an extremely loose description with this traditional South African dish, as it is not eco-friendly, and it is much more of a steamed corn pudding than the usual bread. It's a thick, sliceable pudding and never very sweet, in order that it can certainly stand it for bread in a meal.
Eco-friendly mealies are sweet corn kernels, and the best way to prepare this really is to chop the kernels in the cob, then steam the bread within the eco-friendly corn husks. There are various recipes available with this dish, and a number of them use over a cup of flour, while some use no flour whatsoever. I think of the recipes which use a mug of flour grow to be a lot more bready, and fewer such as the traditional version.
This recipe requires two tablespoons of flour, a pleasant middle ground which provides the bread some texture although it still maintains its pudding characteristics. This recipe is definitely an adaptation from the recipe from Time Existence Books African Cooking. which i've always discovered to be a really reliable source for traditional recipes.
Since I haven't got use of good fresh sweet corn within the northeastern US at the moment of the year, I made use of frozen corn kernels. I lined my baking pan with dried corn husks, making it simpler to lift the bread from the pan if this was baked. You will have to soak the corn husks not less than an hour or so to melt them before using. Parchment paper, wax paper or aluminum foil would serve exactly the same purpose.
This bread is scrumptious offered like a side dish with dinner. You may also refrigerate it overnight, slice it and fry the slices in butter, then serve with syrup or honey, for any sweet breakfast the next morning.
- two tablespoons butter, melted and cooled slightly (plus much more for greasing pan)
- 3 cups fresh or frozen corn kernels (defrosted if frozen)
- 3 eggs
- two tablespoons sugar
- two tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- drenched corn husks or any other lining for baking pan (see description above)
- Preheat oven to 375°F.
- Grease the edges and bottom of the loaf pan with softened butter or shortening. Line with corn husks or any other lining.
- Combine corn kernels and eggs inside a blender or mixer. Process around the pulse setting for around 10 pulses. The aim would be to split up the corn into smaller sized pieces, although not to totally puree it.
- Pour corn right into a bowl and add melted butter, sugar, flour, baking powder and salt. Mix ingredients well.
- Pour batter in to the prepared loaf pan. Put the loaf pan right into a bigger baking pan, and fill the bigger pan about 50 % in place with water. This can steam the bread. Lay some corn husks over surface of batter, or cover with aluminum foil.
- Bake 1 hour or until knife placed in center arrives clean. Awesome in pan, then remove by lifting it from the pan while using corn husk lining.
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