Mealie Or Sweetcorn Bread Food

MEALIE OR SWEETCORN BREAD

Mealie or Sweetcorn Bread image

This is also known as Sweetcorn bread and goes down a treat at any BBQ or as they call it in South Africa - a Braai.

Provided by Huskergirl

Categories Breads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups biscuit mix
1 cup creamed corn
1 tablespoon sugar
1 egg
1/2 cup whole milk
2 ounces butter, melted

Steps:

In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined.
Preheat the oven to 400 degrees F. Grease a 9" baking pan. Place the mealie mixture into the pan, and coat with the melted butter.
Bake for 20 minutes.

Nutrition Facts : Calories 453.4, Fat 23.2, SaturatedFat 10.7, Cholesterol 87.6, Sodium 1059.3, Carbohydrate 54.2, Fiber 2, Sugar 13.9, Protein 8.6

SWEET CORNBREAD

Sweet Cornbread image

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 cup stone-ground cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

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