I was first introduced to a Mielie Cake recipe in the Indian Delights cookbook. I looked for it when I was younger because of the 90s hit, ‘The Green Mile’. It made me curious about cornbread.

Fast-forward to 2024, and life would see me marry my tastebuds with that of a Chatsworth-born man. He is the easiest person to please, adores simple treats from his youth, and he loves food. At first, I went traditional and found mielies, peeled them, grated and steamed my batter wrapped in, normally discarded leaves. It came out great but the process was long and tedious. So I improvised and came up with an easier recipe that uses sweetcorn. That’s why I’ve named this a mielie cake instead of bread.

I don’t necessarily think this is healthy. It’s carby and full of condensed milk. However, there are condensed milk alternatives that are sugar-free. I usually find them in health stores. If you need to omit the sugar, I would recommend investing time into searching for the sugar-free alternatives and using a 50/50 mix of oat flour and cassava flour for this recipe.

Ingredients

1 can of condensed milk

1 can of creamed sweetcorn

2 cups of stoneground flour

3 tsp fresh baking powder

1/2 tsp salt

Method

1. Preheat oven to 180 degrees.

2. Whisk the dry ingredients.

3. Pour in the wet ingredients.

4. Mix well and pour into a metal bundt tray or a round cake tray.

5. Bake for 30 minutes.

6. Let the cake cool well before you slice into it.