Beer mielie bread


Mielie bread (Canderel) 019


  • 500g self raising flour
  • 1 x 400 g sweetcorn in water can, drained
  • 1 tsp sea salt
  • 1 x 275 ml beer bottle


In a mixing bowl, combine all the ingredients, adding the beer at the end, to form a smooth batter.

(You don’t have to use all the beer rather test the consistency.)

Set aside in a warm place for 20 minutes, or until doubled in size.

Bake for 1 hour, or until golden at 180 degrees in a greased bread tin. Tip out and serve warm.

You can add a bit of cheese/feta/bacon to the filling.


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