STEAMED MIELIE BREAD

PREPARATION: 15 MIN / COOKING: 40 MIN / MAKES 4 INDIVIDUAL BREADS

4-6 sweetcorn or mealie cobs with husks or 6c (6 x 250ml) sweetcorn kernels, fresh or frozen 125ml (½c) sugar 30ml (2T) butter or margarine, melted 30ml (2T) self-raising flour

1 Cut the kernels off the cobs and place in a mixing bowl. Wash the husks and set them aside for wrapping the bread. Mash the kernels with a wooden spoon or fork until smooth. 2 Add the sugar, melted butter or margarine and self-raising flour and mix to a doughlike consistency. Knead the dough in the bowl until combined, for about 10 minutes. 3 Divide the dough into four pieces and wrap each piece in a mealie husk – you may need to soak the husks in a little hot water first to soften them. Fold the husks around the dough to enclose it. 4 Put the parcels in a colander placed over a pot of boiling water and cover with a lid. Steam for 30-40 minutes. 5 The parcels are done when a skewer poked into the centre of the dough comes out clean. 6 Remove the parcels from the steamer and place on a wire rack to cool before serving.