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Pregnancy Recipe

Batch cooking

Savoury mielie bread with spinach

A moist sweetcorn loaf with spinach folded through, baked in a loaf tin. Good with soup, sliced into a lunch box, or eaten warm as a snack.

Prep
15 min
Cook
45 min
Total
60 min
Portions
10
  • Easy
  • Pregnancy
  • Postnatal
  • Vegetarian
  • Fibre-rich
  • Budget-friendly
  • Freezer-friendly
Sliced golden sweetcorn loaf studded with corn kernels and green spinach on a wooden board

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 10 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oven to 180°C and line a loaf tin.
  2. Step 2. Wash the spinach thoroughly, chop it and wilt it in a dry pan, then squeeze out the liquid.
  3. Step 3. Mix the flour and baking powder in a large bowl.
  4. Step 4. Beat the eggs with the milk and oil, then stir in both types of corn and the spinach.
  5. Step 5. Fold the wet mixture into the flour and season with black pepper.
  6. Step 6. Pour into the tin and bake for 40–45 minutes, until risen, golden and a skewer comes out clean.
  7. Step 7. Cool in the tin for 10 minutes before slicing.

Allergens for your selection

  • Contains: Eggs
  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.