Steamed African corn loaf. Kernels of sweet corn stud this sweet and flavorful Mealie Bread, a South African sweetcorn bread Mealie bread was traditionally made by steaming rather than baking. A large pot of boiling water Then, the loaf pan with the bread batter was placed into the boiling water so the water came about. Steaming corn on the cob is one of the simplest, tastiest, and most nutritious ways to cook corn.

This steamed corn pudding is really popular in Cameroon and some parts of Nigeria. Here is my South African take on the recognizable cornbread, here, in the United States. It is super-moist, with a rich flavorful taste. You can cook Steamed African corn loaf using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Steamed African corn loaf

Prepare 3 ears of corn.
You need 2 of eggs.
You need 2 tablespoons of melted butter.
You need 1/2 cup of all-purpose flour.
You need 1/2 cup of cornmeal.
It's 1 tablespoon of sugar.
Prepare 2 teaspoons of baking powder.
You need 1/2 teaspoon of salt.

I threw in some basil and smoked paprika to amped the flavor in this bread and it really. Traditionally, uJeqe - Steamed Zulu Bread is prepared by using freshly ground mealies (corn) similar to the traditional South African steamed mealie bread, whereby the bread is steamed in the sack of the corn. Corn on the Cob is so delicious and easy to cook! Learn how to steam corn on the cob on your stove top for the perfect corn!

Steamed African corn loaf instructions

Spray 7x4 inch loaf pan that fits inside of oval crock-pot slow cooker with nonstick cooking spray. Cut kernels from corn,measure 11/2 cups. Combine 1 cup corn,eggs,and butter in food processor or blender; pulse until well mixed (not smooth) add remaining 1/2 cup corn;pulse briefly (some corn should remain whole)..
Combine flour,cornmeal,sugar,baking powder and salt in medium bowl stir to blend. Add corn mixture,stir until dry ingredients are just moistened. Do not overmix. Spoon batter evenly into prepared pan. Cut one 14- inch piece foil; fold in half. Place foil on top of pan crimping very tightly around edges. Place pan in crock-pot slow cooker. Add 1 inch of water around sides of pan..
Cover;cook on high 4 to 41/2 hours. Remove pan from crock-pot slow cooker ;remove foil. Cut around loaf with knife to loosen; flip pan over onto wire rack. Cool bread 10 minutes. Flip loaf over before slicing..

You only need a couple inches. A cob loaf filled with a cheesy dip will be a winner at any gathering. Koki Corn (African Fresh Corn Tamales) - a wonderful corn dish made primarily with fresh corn and cornmeal, spinach and palm oil wrapped in · This steamed corn bread is eaten in the Southern African countries like South Africa, Zambia and Botswana. The top countries of suppliers are China, Thailand, and. This is a list of African cuisines.