Side Servings

Isinkwa sommbila (mielie bread)

2 hours
20 minutes

Isinkwa sommbila, I think my mum has only made it once but the taste and the smell lives on in my head. Lately I have been trying to replicate it, but I haven’t really got there yet. This recipe is a close second.

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  • 500 g white bread flour 
  • 1 T salt 
  • 1 1/4 cups lukewarm water 
  • 2 T sugar 
  • 10 g instant dried yeast
  • 2 T butter, melted 
  • 150 g maize meal 
  • 1 whole mielie (or 2 sweetcorn cobs), kernels pulsed until just combined but chunky 

1. Mix the flour and salt. In a separate bowl, mix the water, sugar and yeast. Cover and set aside until the yeast starts to rise, about 15 minutes.

2. Once the yeast has started to rise, whisk in the melted butter and slowly add the dry ingredients. Mix until a stiff dough starts to form.

3. Knead for 8–10 minutes, until smooth. Place the dough in a greased heatproof bowl, then allow to rise until it has doubled in size.

4. Knock down the dough and return to the greased bowl. Allow to rise until it has doubled in size again.

5. Preheat the oven to 180°C Shape the dough as desired and bake for 20 minutes or until it sounds hollow when knocked at the base.

Find more South African recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana

Mmabatho Molefe

Recipe by: Mmabatho Molefe

Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town. She is the winner of the 2022 Eat Out Naked Malt Rising Star Award.

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    Lois Carol Wessels
    24 August 2021

    Sounds great utilising yeast will try this recipe, The mealie/ corn bread I usually bake contains Baking powder

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