An old favourite gets a new twist with a dash of mealies.
Enough for 8 – 10
• 280 g (500 ml) cake flour
• 1 ml salt
• 10 ml baking powder
• 1 cooked mealie, on the cob
• 250 ml milk
• 2 eggs
• 200 g (220 ml) butter, melted
• 400 g Cheddar cheese, grated
• 45 ml Marmite
• 55 g (60 ml) butter
1. Heat oven to 180 °C. Sift flour, salt and baking powder together. Cut mealie kernels off the cob and mix with sifted flour.
2. Beat milk and eggs together.
3. Add milk mixture, melted butter and cheese to flour mixture. Mix well and spoon into a well-greased 30 x 20 cm oven dish. Bake tart for about 30 minutes. It’s done when a test skewer comes out clean.
4. In the meantime, melt Marmite and butter together in a saucepan. Pour mixture over tart the minute it comes out of oven. Allow to stand until it’s completely soaked in. Cut into squares and serve.
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 and marmite tart