Dairy-Free Mielie Bread

Ingredients

• 1.5 cups All-purpose flour
• 1.5 cups Cornmeal
• 1/4 cup Sugar
• 2 tsp Baking powder
• 1 tsp Salt
• 1.5 cups Plant-based milk
• 2 Eggs
• 1/4 cup Vegetable oil
• 1 cup Canned corn, drained
• 2 tbsp Green chilies, chopped

Instructions

1. 1Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking pan by dusting it thoroughly with some of the 1.5 cups all-purpose flour, tapping out any excess flour.
2. 2In a large bowl, combine the remaining 1.5 cups all-purpose flour, 1.5 cups cornmeal, 1/4 cup sugar, 2 tsp baking powder, and 1 tsp salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, whisk together the 1.5 cups plant-based milk, 2 eggs, and 1/4 cup vegetable oil until smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined, being careful not to overmix; a few lumps are fine.
5. 5Fold in the 1 cup of drained canned corn and the 2 tbsp of chopped green chilies into the batter until evenly distributed.
6. 6Pour the batter evenly into the prepared 9x13 inch baking pan. Bake for 35-40 minutes in the preheated oven at 375°F (190°C). The mielie bread is done when a wooden skewer inserted into the center comes out clean, and the top is golden brown.
7. 7Remove the mielie bread from the oven and let it cool in the pan for at least 10 minutes before slicing. Cooling slightly helps the bread set, making it easier to slice and preventing it from crumbling.

Substitutions

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