Mielie pudding
Mielie or corn pudding is an interesting way to turn the humble corn into a delectable dessert with condensed milk and butter. I often steam this pudding but baking it also proves to be delicious since the edges caramelise and gives it a crunchy contrast to the soft cake texture in the middle.
Process
- Grate the fresh mielies or sweetcorn off the corn cobs
- In a food processor, combine the grated mielies, canned corn and can of condensed milk. Blend until smooth and pour into a large bowl.
- Whisk in the eggs and butter.
- Add the dry ingredients, flour, baking powder and baking soda.
- Fold together until combined well.
- Add the vanilla and give it a last fold.
- Pour in baking tin that has been lightly brushed with some melted butter and bake in a preheated oven on 180 degrees for 30 minutes until a skewer come out clean.
- Serve while the pudding is warm with some butter and a dusting of icing sugar.
Ingredients
- 1 340g canned mielie/corn kernels or creamed sweetcorn
- 2 mielies or sweetcorn
- 1 can condensed milk
- 2 eggs
- 50g melted butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Butter and icing sugar to serve
Equipment
- Food processor or blender
- Whisk
- Spatula
- Large bowl
- Baking tin (either a 9×9 inch or a loaf pan will work)