Dairy-Free Mielie Bread with Sweetcorn

Ingredients

• 1.5 cups Cornmeal
• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Coconut Milk
• 1/4 cup Maple Syrup
• 2 large Eggs
• 1/4 cup Melted Coconut Oil
• 1 cup Sweetcorn Kernels

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Lightly grease an 20.32 × 20.32 cm (20 × 20 cm) square baking pan or a similar-sized round pan with a small amount of the 1/4 cup of melted coconut oil. Dust the greased pan with a small amount of the 1 cup of all-purpose flour, tapping out any excess.
2. 2In a large mixing bowl, whisk together the 1.5 cups of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt until well combined.
3. 3In a separate medium bowl, whisk together the 1 cup of coconut milk, 1/4 cup of maple syrup, 2 large eggs, and the remaining 1/4 cup of melted coconut oil until smooth.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined and no dry streaks of flour remain; be careful not to overmix the batter.
5. 5Gently fold in the 1 cup of sweetcorn kernels until they are evenly distributed throughout the batter.
6. 6Pour the mielie bread batter evenly into the prepared baking pan.
7. 7Bake in the preheated 190°C oven for 35 to 40 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center of the bread comes out clean, without any wet batter attached.
8. 8Let the mielie bread cool in the pan for at least 10-15 minutes before slicing and serving. This allows the bread to set properly and makes it easier to cut.

Substitutions

Related Guides