Mealie Bread with Blackened Chilies By Global Table Adventure

Mealie Bread with Blackened Chilies By Global Table Adventure


RatingDifficultyIntermediate
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Mealie Bread with Blackened Chilies By Global Table Adventure
Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Mealie Bread with Blackened Chilies - Cornbread from Zambia is especially delicious because it’s made with fresh corn kernels instead of cornmeal. “Mealie” is another name for corn in Zambia, and this mealie bread is very moist, and tastes delicious dipped in stew. The spicy chilies taste great with the sweet kernels.

The cornbread in Zambia is much like the cornbread in the USA – except it is made with fresh corn kernels instead of cornmeal. This makes the flavor come alive. Zambians call it mealie bread (mealie is just another name for corn; mealie bread is popular all over southern Africa). The result is moist (bordering on juicy), naturally sweet, and great on the side of any autumn stew (such as Zambia’s Spiced Tilapian Stew). If you’re lucky enough to slice into the mealie bread while it’s still hot? Well… forget about having leftovers. If you don't have time to thaw the corn overnight in the fridge, feel free to thaw it on the stovetop over medium heat for a few minutes.

 1 lb corn , (frozen) thawed overnight in the refrigerator
 4 eggs
 4 Tbsp butter , melted
 2 cup all-purpose flour
 4 tbsp sugar
 1 tsp salt
 1 Poblano pepper , blackened and chopped (1/4 cup or so)

Ingredients

 1 lb corn , (frozen) thawed overnight in the refrigerator
 4 eggs
 4 Tbsp butter , melted
 2 cup all-purpose flour
 4 tbsp sugar
 1 tsp salt
 1 Poblano pepper , blackened and chopped (1/4 cup or so)
Mealie Bread with Blackened Chilies By Global Table Adventure

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