The beer helps the mealie beer bread to rise, and the recipe is really easy.
Makes 2 x 15 cm mealie beer bread loaves
• 500 g (890 ml) self-raising flour
• 5 ml salt
• 200 g strong mature Cheddar, grated
• 1 x 340 g tin corn, drained
• 2 x 330 ml cans beer
• 1 cooked mealie, on the cob
1. Heat oven to 180 °C. Sift flour and salt together in a mixing bowl.
2. Add cheese and corn and mix well.
3. Add beer and mix well.
4. Spray 2 loaf tins with non-stick cooking spray. Divide mixture between the 2 tins. Cut long strips of mealie kernels off the cob and place on top. Bake for 1 hour. The bread is done when a test skewer comes out clean. If some dough clings to the skewer, return bread to the oven for further baking. Remove bread from oven and allow to rest in tins for about 5 minutes before turning out.
Mealies are always great, whether in a tin or cooked on the cob. On top of that they’re really versatile and can be used in any number of dishes – from bread to tarts, and vetkoek to flapjacks
More ways with mealies
Edition SARIE FOOD April / May 2014 | Story More ways with mealies| Recipe Mealie beer bread