Sundried tomato-and-basil mieliebread

Sundried tomato-and-basil mieliebread

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  • 8
  • Easy
  • 10 minutes
  • 50 – 60 minutes


  • 250 g self-raising flour
  • 4 T white sugar
  • 1 t salt
  • 2 T fresh basil, finely chopped
  • 120 g Cheddar, grated (optional)
  • 1 free-range egg
  • 1 cup full-cream milk
  • 1 T olive oil (or the oil from the sundried tomatoe
  • 3 T sundried tomatoes, finely chopped
  • 1 cup canned creamed sweetcorn

Cooking Instructions

1. Preheat the oven to 180°C. Sift the flour, sugar and salt into a bowl and mix.

2. Add the basil and cheese if using and mix until well combined.

3. In a separate bowl, whisk together the egg, milk and oil.

4. Add to the dry ingredients with the sundried tomatoes and sweetcorn, then gently stir until well combined.

5. Grease a 25 cm loaf tin and line with baking paper. Pour the mixture into the loaf tin and bake for 50–60 minutes, or until a skewer comes out clean.

6. Cool for 10 minutes, then remove from the tin. Serve hot or store in airtight container.

Cook’s note: To make this recipe vegan, replace the cheese with Woolworths’ vegan cheese. Replace the egg with 1 T apple cider vinegar mixed with 1 cup plant-based milk. Set aside for 10 minutes to create an almost egg-like texture before whisking in the oil.

Find more mielie recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistants: Kate Ferreira and Emma Nkunzana

Bathandwa Nkambule Recipe by: Bathandwa Nkambule
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Bathandwa Nkambule, a.k.a. The Earthy Cook is a food influencer and food writer challenging bias around race and veganism.

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