Dairy-Free Maize Bread (Mieliebrood)

Instructions

1. 1Preheat your oven to 175°C. Take a 22.86 × 12.7 cm loaf pan and coat the inside with a thin layer of vegetable oil, then dust it lightly with all-purpose flour, tapping out any extra.
2. 2In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 cup of cornmeal, 0.5 cup of sugar, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
3. 3In a separate medium bowl, whisk together the 2 large eggs, 1 cup of plant-based milk, 0.25 cup of vegetable oil, and the entire 1 can (about 425 g) of creamed corn until well combined.
4. 4Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir with a spoon or spatula only until you no longer see streaks of dry flour. Be careful not to mix too much; a few small lumps are okay.
5. 5Carefully pour the batter into the prepared 22.86 × 12.7 cm loaf pan, spreading it evenly.
6. 6Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. You can check if it's done by inserting a wooden skewer or toothpick into the center of the bread; if it comes out clean with no wet batter attached, the bread is ready.
7. 7Once baked, carefully remove the loaf pan from the oven. Let the maize bread cool inside the pan on a wire rack for 10 minutes. This helps it firm up before you remove it.
8. 8After 10 minutes, gently turn the loaf pan over to release the bread onto the wire rack. Allow the maize bread to cool completely on the wire rack before slicing and serving. It can be enjoyed warm or at room temperature.

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