An old favourite gets a new twist with a dash of mealies.

Enough for 8 – 10

• 280 g (500 ml) cake flour

• 1 ml salt

• 10 ml baking powder

• 1 cooked mealie, on the cob

• 250 ml milk

• 2 eggs

• 200 g (220 ml) butter, melted

• 400 g Cheddar cheese, grated

• 45 ml Marmite

• 55 g (60 ml) butter

1. Heat oven to 180 °C. Sift flour, salt and baking powder together. Cut mealie kernels off the cob and mix with sifted flour.

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2. Beat milk and eggs together.

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3. Add milk mixture, melted butter and cheese to flour mixture. Mix well and spoon into a well-greased 30 x 20 cm oven dish. Bake tart for about 30 minutes. It’s done when a test skewer comes out clean.

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4. In the meantime, melt Marmite and butter together in a saucepan. Pour mixture over tart the minute it comes out of oven. Allow to stand until it’s completely soaked in. Cut into squares and serve.

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Mealies are always great, whether in a tin or cooked on the cob. On top of that they’re really versatile and can be used in any number of dishes – from bread to tarts, and vetkoek to flapjacks

More ways with mealies

Mealie beer bread

Mealie scones

Quick mealie vetkoek

Mealie flapjacks

Edition SARIE FOOD April / May 2014 | Story More ways with mealies| Recipe Mealie and marmite tart