Spoon Bread (Lepelbrood)

The main ingredient here is mielie meal. Wikipedia has the following to say on this topic:

In South Africa, Zambia, Zimbabwe, Malawi, and many other parts of sub-Saharan Africa, a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize (mielies or mealies). It is a staple food traditionally made into many forms of dishes, such as Umngqusho, sour-milk porridge, pap, or even Umqombothi (a type of beer). It is similar to Italian polenta or American grits except that it is usually made of a white rather than a yellow maize variety.

Many South Africans enjoy a dish called ‘pap‘. This dish is a stiff polento type dish made from maize meal. ‘Pap’ is normally served with meat and salads.

This recipe is a variation on the ‘pap’ idea and is also normally enjoyed at a braai (barbecue).

Pre-heat the oven to 180°C. Grease a deep oven dish. Heat the milk till it boils. Remove the milk from the heat and stir the mielie meal in slowly. Stir until the mixture is smooth. Place mixture back on the heat and cook until mixture thickens (on a moderate heat). Stir every now and then. Add salt and melted butter and stir thoroughly. Remove mixture from the heat and let it cool until it is just slightly warm. Whisk egg yolks and fold into the mixture. Whisk egg whites until they are stiff and fold them into the mixture as well. Place spoonfuls of the mixture into the oven dish and bake for 40 minutes. Serve with a dab of butter on the top of each portion. This recipe is sufficient for 4 to 6 portions.

Happy eating!