This steamed Corn Bread Recipe is a favourite with the Zulu peoples of kwa Zulu Natal.
Although I have given the traditional method for making this corn bread the recipe may be altered by using whole kernel canned corn or sweetcorn
if fresh cobs are not available.
Please do not attempt to substitute canned cream-style corn into this Corn Bread recipe
unless you want to end up with a gooey mess.
Corn Bread Ingredients
500ml (2 cups) green mealies (shucked corn)
500ml (2 cups) all purpose flour
30ml (2 Tbsp) sugar
20ml (4 tsp) baking powder
5ml (1 tsp) salt
Corn Bread Method
Grind the corn using a mortar and pestle or the grinding blade of a blender/liquidiser
Mix all the ingredients together and add enough water to form a stiff dough.
Set aside for 10 minutes
Place the mixture in a greased loaf pan and steam for about 1½ hours.
The traditionally correct way to make this corn bread is to put the dough into empty, clean, greased, 1lb vegetable tins, filling them ¾ full. These are actually easier to steam.
This corn bread recipe will make the equivalent of a 450g (1 lb) loaf,
and as a steamed bread has an unusual texture and delicious taste
Corn Bread may be served either hot or cold,
either way it is delicious with lashings of butter.
It makes a very pleasant change when served in place of toast with a traditional breakfast of bacon and eggs.
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