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Bacon and Chilli Mealie Bread

Bacon and Chilli Mealie Bread

Bacon and Chilli Mealie Bread
Recipe: Esther Malan

Serves: 4
Preparation: 20 minutes
Cooking: 1¼ hours
200 g bacon
1 T olive oil
500 g self-raising flour
1 t salt
 ½ t baking powder
1 tin (410 g) whole-kernel corn, drained
2 T fresh coriander, chopped,
or 15 ml (1 T) dried mixed herbs
2 chillies, deseeded and finely chopped
1 cup grated Clover Cheddar Cheese
500 ml (2 c) buttermilk
2 eggs
To serve
Cayenne pepper to taste
2 avocados, peeled and sliced
Preheat the oven to 180 °C. Line a 23 x 12-cm loaf tin with baking paper and grease with non-stick spray.
Dice half the bacon and set aside the remaining rashers.
Heat the oil in a pan and fry the diced bacon.
Sift the flour, salt and baking powder together in a large bowl. Add the corn, herbs, chillies, cheese and fried bacon and mix.
Whisk the buttermilk and eggs together. Add the flour mixture and stir until just combined. Spoon into the loaf tin.
Arrange the reserved bacon rashers on top and bake for 50–60 minutes or until a skewer inserted in the middle comes out clean. Cover with foil if the bacon browns too quickly.
To serve
Slice the bread, spread with butter and sprinkle over a little cayenne pepper. Arrange the
avo slices on top.

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