Side Servings


Makes 6 mini loaves or 2 standard loaves
30–35 minutes

This not-so-average cornbread also known as mieliebrood in Afrikaans, was born in the heart of the Cape winelands and created by chef Monché Muller.

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  • 225 g cake flour
  • 95 g polenta
  • 2 t baking powder
  • 1 ½ t fine salt
  • 1 t white sugar
  • 1 T rosemary, chopped
  • 4 eggs, at room temperature
  • 125 ml olive oil
  • 250 ml buttermilk
  • 1 x 410 g can sweetcorn kernels, drained
  • 130 g creamed sweetcorn
  • 75 g peppadews (sweet piquanté peppers), chopped
  • 30 g Italian parsley, chopped
  • 100 g Cheddar, grated

1. Preheat the oven to 170°C. Spray two 22 cm loaf tins with nonstick cooking spray and place on a baking tray.

2. Combine the flour, polenta, baking powder, salt, sugar and rosemary in a large mixing bowl.

3. In a separate bowl, whisk the eggs, oil and buttermilk together, then stir into the dry ingredients.

4. Using a large spoon, fold the corn kernels, creamed sweetcorn, peppadews, parsley and two-thirds of the cheese into the mixture.

5. Divide the batter evenly between the loaf tins and sprinkle with the remaining cheese. Bake for 30–35 minutes, or until a skewer comes out clean.

6. Cool for 10 minutes in the tins before turning out onto a wire rack to cool completely.

Cook's note: Serve with butter and biltong dust. Peppadews are unique to South Africa, but you can substitute with pimento peppers or pickled jalapeños, or use red bell pepper.

Extracted from Harvest Table, published by Quivertree. Recipes Monché Muller, photographs Toby Murphy, photographic direction Abigail Donnelly, stylist’s assistants Bianca Strydom, Emma Marriott.

Find more bread recipes here. 

Monché Muller

Recipe by: Monché Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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