Makes 1 loaf

Mealie bread is a true South African favourite and a popular side dish with a braai. Everyone has their own recipe, but this easy version is made with everyday ingredients and will disappear from the table in an instant. Bake the batter as muffins to pack for a picnic, lunch boxes or food for the road on your next holiday.


250 ml (1 cup) coarse mealie meal
330 ml (1⅓ cups) cake flour
10 ml (2 tsp) baking powder
2,5 ml (½ tsp) paprika or to taste
2,5 ml (½ tsp) salt
330 ml (1⅓ cups) buttermilk or plain yoghurt
2 large eggs, beaten
80 ml (⅓ cup) Westfalia Plain Avocado Oil
1 x 410 g tin cream style sweetcorn
30 ml (2 tbsp) seeds of your choice, like sunflower, black or white sesame or poppy seeds


1. Preheat oven to 180 °C. Line the base of a 1,5-litre bread tin with baking paper. Lightly grease with a few drops of avocado oil.
2. Place all the ingredients, except the seeds, in a large mixing bowl. Stir well until no dry flour is visible.
3. Spoon batter into bread tin and spread evenly on top. Sprinkle with seeds and bake for 45-60 minutes or until a cake tester comes out clean.
4. Allow to cool in the tin for a few minutes. Turn out onto a cooling rack and allow to cool down a bit more, so that it’s easier to slice.
5. Serve warm with butter or grated cheese and caramelised onions as a delicious side dish with a braai.