Category Archives: Mieliepap

“Mielie” in Afrikaans means “corn.” As for “pap”, that’s not hard to figure out: “porridge”, “gruel” that sort of thing. This version is clearly not a gruel, souped up as it is with honey, but more than that bacon and cheese (which make everything taste better). My 4-year-old, who’s mad for all things corn — cornbread, tortillas, tamales, arepas, you name it — couldn’t get enough of this and had to be restrained lest she exploded. Begin by turning your oven on to 375 degrees Fahrenheit. Next combine the milk, buttermilk, honey, butter, salt and corn meal in a saucepan.

Set it over media-high heat, whisking it every so often until it comes to a boil.

Turn the heat down to medium-low and continue to simmer it for about five minutes, until it takes on a thick texture, about like hot cereal.

Allow that to cool until it’s just warm to the touch. Meanwhile, prepare your bacon. Cut it into pieces, the size is up to you. I make mine a little large knowing they’re going to shrink up as they cook.

When the bacon is lightly crisped (but not quite done to the degree I want) I take out about half. This is the bacon I’m going to sprinkle on top toward the end. The rest I’ll keep cooking a bit.

When the remaining bacon is done to the degree you like, strain it and remove it to a medium bowl. Add half the cheese, the baking soda and the beaten egg.

Give it a good stir…

…and add the cooled corn meal mixture.

Stir all that together and press it into a 8″ square baking pan or a small 8″ cast iron skillet.

Bake 15 minutes until it’s starting to brown, then sprinkle on the rest of the bacon and cheese.

Bake about another ten minutes until well-browned and crusted around the edges. Scoop it onto plates and serve.

Mieliepap can go anywhere mashed potatoes go. A hearty version like this is a stellar accompaniment to grilled meats. A lighter version without all the dressings (no bacon or cheese and perhaps just a touch of honey) is a classic match with cooked cabbage, vegetable stew or with chakalaka spooned all over it.

This a pretty dressed up version of the South African classic. Some call this a cornbread but a baked pudding or porridge is really what it is. Save for the cheddar cheese, this could easily be a classic southern American preparation. Check it out:

1 cup cornmeal
3/4 cup milk
2 cups buttermilk
3 tablespoons butter
1/3 cup honey
1/2 teaspoon salt
2 eggs lightly beaten
2 teaspoons baking soda
1/2 cup shredded Cheddar cheese
1/2 cup chopped slab bacon

Begin by preheating your oven to 375. In a saucepan combine the cornmeal, milk, buttermilk, butter, sugar, honey and salt. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 5 minutes until the mixture is quite thick. Allow it to cool. Meanwhile place the bacon in a small fry pan and cook to render the fat and crisp it lightly.

In large bowl combine the eggs, soda, half the bacon and half the cheese. Add in the cooled cornmeal mixture and stir to combine. Pour into a lightly buttered 8″ x 8″ pan. Bake for 20 minutes, take the pan out of the oven and sprinkle on the rest of the cheese and bacon. Bake another 10-15 minutes until a knife inserted into the center comes out clean.