Mealie meal & corn bake



  • 3 cups (750 ml) coarse mealie meal
  • 2 cups (500 ml) water
  • 1½ cups (375 ml) low-fat milk
  • ½ tsp (2,5 ml) salt
  • ¼ cup (60 ml) olive or canola oil
  • 1 x 410 g tin cream style sweetcorn
  • 1 small onion, cut into thin wedges
  • 3 tbsp (45 ml) chopped fresh parsley
  • ¼ cup (60 ml) coarsely grated cheddar cheese
  • 1 corn on the cob, kernels cut from the cob or ½ cup (125 ml) frozen whole kernel corn, rinsed


1. Preheat oven to 180 °C. Place the mealie meal, water, milk, salt, oil and sweetcorn in a large mixing bowl. Stir well so that no dry meal is visible.

2. Lightly grease a 20 x 27 cm oven dish with oil and spoon mealie meal mixture into dish.

3. Arrange onion on mealie meal. Mix parsley, cheese and corn and sprinkle evenly over onions.

4. Bake for 1 hour or until the mealie meal is cooked through. Serve hot.



1. Serve with the Barbecue sauce on page 45.

2. Bake the mealie meal mixture without the onion and cheese mixture, until cooked. Mix 1 x 410 g tin onion and tomato mix with the parsley and onion wedges. Spoon onto cooked mealie meal bake, sprinkle with cheese and corn, and bake for another 10-15 minutes or until the cheese has melted and the tomato layer is heated through. Serve immediately.