Cheddar & Chakalaka Mielie Bread
- 60 minutes
- 1 Loaf (8-10 slices)
- Easy
Ingredients
- 500g Self-Raising Flour, sifted
- 1/2 tsp (2.5ml) Fine Salt
- 1 can (410g) Chakalaka with Sweetcorn
- 1 1/2 cups (165g) Ladismith Cheddar, grated
- 3 Large Eggs, whisked
- 100g Ladismith Salted/Unsalted Butter, melted and cooled
- Optional: 2 to 3 tbsp Full-Cream Milk (only if the batter feels too stiff)
Method
- Heat your oven to 180°C. Grease a standard 22cm loaf tin with a smear of butter or non-stick spray, then line the base with baking paper.
- Whisk the sifted flour and fine salt together in a large bowl. Stir in 1 cup of the grated cheddar to coat the strands. (This keeps the cheese evenly suspended so it does not sink to the bottom)
- In a separate medium bowl, stir together the whisked eggs, butter, and the can of Chakalaka.
- Pour the wet ingredients directly into the centre of the dry bowl. Gently fold with a spatula until just incorporated. It will form a thick, drop-style batter. If it feels completely immovable, splash in 2 to 3 tablespoons of milk to loosen it slightly.
- Scoop the batter into the lined tin and level the top out. Scatter the remaining cheddar evenly over.
- Place onto the middle rack of your oven and bake for 40 to 45 minutes. A skewer stuck into the centre must slide out clean, and the cheese top should look bubbly and golden-brown.
- Remove from the oven and let it sit in its tin for 10 minutes to stabilise before turning it out onto a cooling rack. Slice into thick pieces while still warm.
- Enjoy!