Leyden, Biltong and Peppadew Mieliebread

(Makes one loaf)

• 100 g mielie meal
• 200 g cake flour
• 10 ml baking powder
• 5 ml salt
• 20 ml castor sugar
• 2 eggs
• 200 ml buttermilk
• 120 g butter, melted
• 70 g tinned sweetcorn
• 200 g fresh corn kernels (cut off the cob)
• 130 g Klein River Leyden cheese, grated
• 2 spring onions, thinly sliced
• 80 g thinly sliced biltong, chopped
• 40 g peppadews., finely chopped

TOPPING

• biltong slices for topping
• extra grated Klein River  Leyden cheese for sprinkling
• extra corn
•  smoked paprika for sprinkling

METHOD:

• Preheat the oven to 180°C and grease and line a 23 x 13 cm loaf tin.
• Sift the flour, baking powder, castor sugar and salt into a large bowl. Add the mielie meal and mix well.
• In a separate bowl, whisk together the eggs, buttermilk, melted butter and sweetcorn.
• Add the wet ingredients to the dry ingredients and stir gently until just combined.
• Add the Leyden cheese, fresh corn, spring onions, biltong and the peppadews. Take care not to overmix.
• Spoon the mixture into the prepared loaf tin and smooth the top.
• Scatter with the extra Leyden cheese, then sprinkle over the biltong and smoked paprika.
• Bake for 45 – 50 minutes, until golden brown and a skewer inserted into the centre comes out clean.
• Leave to rest in the tin for 10 minutes before turning out. Serve warm or at room temperature, sliced generously and spread with butter and topped with more grated Klein River Leyden cheese