Mielie Bread Recipe - Millstone

Get ready to celebrate Mandela Month in July with this traditional South African Mielie Bread recipe.

PREP TIME: 10 minutes
BAKE TIME: 50 minutes
YIELD: 1 loaf of Mielie Bread


  • 2 c (330 g) sweet corn, (thawed if frozen, cut off of the cob if fresh), divided
  • ½ c (118 ml) milk
  • 2 eggs, beaten lightly
  • 2 Tbsp (28 g) salted butter, melted
  • 1 ½ c (180 g) Millstone Cake Wheat Flour
  • 2 Tbsp cornmeal
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp paprika


  1. Preheat your oven to 180°C. Butter a bread tin.
  2. Place 1 cup of corn and the milk into your blender and blend until the corn is pureed.
  3. Add the remaining cup of corn and blend just enough to chop the kernels coarsely.
  4. Transfer the corn and milk mixture to a medium bowl. Add the beaten eggs and melted butter.
  5. Add the flour, cornmeal, sugar, baking powder, salt, and paprika to the bowl. Mix until incorporated and evenly moist.
  6. Pour the batter into the prepared bread tin.
  7. Bake the mealie bread for 45-50 min. Until a toothpick inserted into the centre comes out clean.
  8. Cool the bread in the tin for 5 minutes before turning the bread out onto a wire rack to continue cooling.
  9. Serve warm.

Recipe sourced from https://saltyginger.com/mealie-bread/