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Bacon and mielie bread

Eaten warm with a good slathering of farm butter is just heaven.
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Recipe from: 18 March 2011
Preparation time: 15 mins
Cooking time: 1hr 15 mins


  • 250
    bacon, diced
  • 625
    all purpose (cake) flour
  • 10
    baking powder
  • 15
  • 15
  • 4
    large eggs
  • 125
    butter, melted
  • 250
  • 410
    whole corn kernels
  • 200
    cream style sweetcorn
  • 1
    cheddar cheese, grated
Servings: Change Serving


Pre-heat the oven to 170°C and grease a standard size loaf tin.
Fry the chopped bacon in a very hot pan until slightly crisp.
Meanwhile, sift all the dry ingredients into a large mixing bowl.
Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven.
Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes before removing from the tray.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.



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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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