- Joined Feb 28, 2013
Hi All. I have just returned to France from visiting my mom in South Africa. I came back with a very traditional recipe for mielie bread (corn bread). The recipe calls for a tin of creamed sweetcorn - I am guessing to give a bit of moisture? I can only get tins of sweetcorn kernels. I don't know how much liquid I should add in the form of cream/milk to make up for what would have come out of the tin. Any suggestions? (The recipe is really good if anyone is interested Thanks!