1 x 410 g tin
kernels cut from 6 large freshOR 1 x 410 g tin , drained
Preheat oven to 180°C
Grease and line a 22 cm loaf tin
Beat the eggs, milk, oil and sugar well together
Mix dry ingredients and then stir it into the egg mixture
Add the sweetcorn and whole mealie kernels — mix well — the mixture will be quite liquid
Spoon the mixture into the prepared loaf tin and bake for about 1½ hours until a skewer inserted into the loaf comes out clean
Cover the mealie bread with aluminium foil for the last 30 minutes to prevent it from baking to brown.
Serve warm from the oven with lots of butter.
Refrigerate bread overnight, slice when cold, sautée in butter, and serve with honey or moskonfyt.
Cuisine: South African