Recipe for Cheesy Mielie Bread with chunks of salty bacon – perfect side dish for a braai
drizzle of olive oil
200g bacon, chopped
4 cups self-raising flour
1 tsp salt
2 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 heaped cup grated mature cheddar cheese
2 large eggs
1 cup (250ml) full cream milk
50ml sunflower oil
1 tin (410g) creamed corn
large handful of grated cheddar cheese for sprinkling
Preheat your oven to 180°C. Grease a 25cm loaf tin and line the base with baking paper cut to size.
Heat a drizzle of olive oil in a frying pan and fry the bacon until just cooked. Set aside.
Sift the flour, and salt together. Stir in the chives, parsley and grated cheese.
Combine the eggs, milk and oil in a jug. Add to the dry mix with the creamed corn. Stir gently until just combined.
Pour the mixture into your prepared loaf tin and use a spatula to smooth the top. Sprinkle with grated cheddar cheese.
Bake the bread for 50-60 minutes or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan. Serve warm with lashings of butter.
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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate