Mealie Bread

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Mealie Bread (in a Microwave)

This is a quick loaf made in 15 minutes. It requires a deep ring-shaped, microwave-safe bread mould. Tupperware has the perfect one.


420g tin Koo Cream-Styled Sweetcorn
2 Eggs
1/3 cup Sugar
½ cup Milk
1 cup Flour
1 cup Jungle Oat’s Taystee Wheat (or substitute with Protea Mealie Meal [Polenta])
3 teaspoons Royal Baking Powder
½ teaspoon Salt
½ cup grated tasty Cheese
A pinch of Robertson’s Paprika or Cayenne Pepper


  1. Beat Eggs well
  2. Grease ring mould with Butter, Margarine or Spray ‘n Cook
  3. Sprinkle with Paprika or Cayenne Pepper
  4. Add grated Cheese
  5. Mix the rest of the ingredients together and add to mould
  6. Cover with cling wrap into which a few holes should be poked to release air
  7. Cook for 10 minutes on high


After cooking, leave to stand for a few minutes for the Cheese to set before turning out.

Mealie Bread (the conventional way)

This bread is made with Mealie Meal. It taste best when eaten lukewarm.


200g Cake Flour (1 ½ c)
200g sifted Protea Mealie Meal (1 ½ c)
75g Sugar (6 T)
15ml Royal Baking Power (1 T)
5ml Salt (1 t)
75ml Milk (5 T)
60ml Sunflower Oil (¼ c)
2 extra-large (700g) Eggs
1 420g tin Koo Cream-style Sweetcorn


  1. Preheat oven to 200 degrees
  2. Grease a Cake tin measuring 20 cm x 20cm
  3. Line the base with Baking Paper
  4. Sift together Cake Flour, Mealie Meal, Sugar, Baking Powder and Salt
  5. Beat together the Milk, Sunflower Oil and Eggs
  6. Add the milk mixture and the creamed Sweetcorn to the flour mixture and stir to just mixed
  7. Spoon the batter into the greased cake tin and spread evenly
  8. Bake for about 30 – 40 minutes until golden brown
  9. Turn out carefully onto a wire cooling rack and leave to cool
  10. Remove the Baking paper and cut the bread into squares


Handle the bread with care as it crumbles easily.

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