Mielie Tert Recipe: South African Sweetcorn Bake for the Braai
Dec
Mielie tert is a South African sweetcorn bake: creamed corn, eggs, butter, a little sugar and flour, baked until the top turns golden and the centre sets into a soft, custard-like slice. It sits somewhere between a savoury pudding and a light tart, with cheddar adding a gentle savoury edge to the natural sweetness of the corn. This version uses two 410 g cans of creamed corn, takes about 20 minutes to prepare, then bakes at 180°C (350°F) for 45 minutes to an hour, and serves 8.
It has long been a fixture at braais, family lunches and festive tables across South Africa. Part of the appeal is how relaxed it is: mix, pour, bake. It also travels well, which makes it a handy dish to carry to a get-together here in Australia.
What is mielie tert?
Mielie tert (sometimes written mielietert or sweetcorn tert) is a baked corn dish built on creamed corn, eggs, melted butter, sugar, plain flour and baking powder, with grated tasty cheddar folded through. The result is rich and tender, with the sweetness of corn balanced by the savoury cheese. It is a simple bake, and it works as a side dish at braais or alongside a roast.
A global twist on corn dishes
While mielie tert is a South African classic, it has cousins around the world. In the United States, corn pudding is a Southern comfort staple, often made with canned or fresh corn, eggs, milk and sugar. It is custard-like too, blending the sweetness of corn with a creamy texture, much like mielie tert.
In Mexico, you will find cazuela de maíz (corn casserole) and torta de elote (sweet corn cake), both made with fresh corn, eggs, cheese and sometimes cream. These are also baked until golden, giving a soft, moist base.
How to make mielie tert
Here is how to make a classic mielie tert, ready for your next braai. It comes together in one bowl, so there is not much fuss.
Ingredients
Directions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the creamed corn, eggs, melted butter, sugar, plain flour and baking powder. Mix until smooth and evenly combined, with no dry pockets of flour.
If you like it cheesy, stir the grated cheddar through the batter for an extra layer of flavour. You can also scatter a little more on top for a crisp, golden finish.
Pour the mixture into a greased baking dish and spread it out evenly.
Bake for 45 minutes to an hour, until the top is golden and the centre has set and no longer wobbles when you gently shake the dish. Use oven mitts, as the dish will be hot.
Let it cool slightly before serving. Enjoy it hot or cold, both are good.
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What to serve it with
Mielie tert is a natural partner for grilled meats: boerewors, lamb chops, steak or chicken off the braai. It also holds its own next to a green salad or a bowl of chakalaka. Because it is good hot or cold, it works as a side at the table or as something to pack for a picnic.
So next time you are planning a braai, add a dish that is as widely loved as it is locally cherished. Mielie tert brings a touch of sweetness and a lot of comfort to the grill.
Frequently asked questions
How long does mielie tert take to make?
Allow about 20 minutes to prepare the mixture, then 45 minutes to an hour in the oven at 180°C (350°F). It is ready when the top is golden and the centre has set. This recipe serves 8.
Can I make it ahead of time?
Yes. Mielie tert is happy hot or cold, so you can bake it earlier in the day and serve it at room temperature or chilled. It is a good dish to carry to a braai for the same reason.
What cheese works best?
Tasty cheddar is the go-to here. Grate it and stir it through the mixture, and if you like a crisp, golden top, scatter a little extra over the surface before baking.
Do I need fresh corn?
No. This recipe uses creamed corn: two 410 g cans. That is what gives the bake its soft, custard-like texture, so there is no need to prepare fresh kernels.
How do I know when it is done?
Look for a golden top and a centre that no longer wobbles when you gently shake the dish. If it still looks loose in the middle, give it a few more minutes. Use oven mitts and take care with the hot dish.
Can I serve it as a main?
It is best as a side dish alongside braaied meats or a salad, but a generous slice with a green salad makes a light lunch on its own.
Can I use self raising flour
yes you can use self raising flour and leave out the baking powder
Delicious!!! Nice change from Pap and less dishes.