South African Mealie Bread

To serve 6 to 8

1 tablespoon butter, softened, plus 2 tablespoons butter, melted and cooled
3 cups fresh corn kernels cut from 6 large ears of corn, or substitute 3 cups thoroughly defrosted frozen corn kernels
3 eggs
2 tablespoons sugar
2 tablespoons flour
2 teaspoons double acting baking powder
1 teaspoon salt

Preheat the oven to 375 degrees. F. With a pastry brush, spread the bottom and sides of an 8-by-4 by-2 inch loaf tin with the softened butter.

Combinte the corn and eggs in the jar of an electric blender and blend at high speed for 10 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend for about 10 seconds longer, or until the corn is reduced to small pieces but not completely pulverized. Add the melted butter, the sugar, flour, baking powder and salt, and blend for a few seconds more to combine all the ingredients.

Transfer the entire contents of the blender jar to the prepared loaf tin and cover with a double thickness of aluminum foil, crimped tightly around the edges to hold it securely in place.

Place the tin in a large, shallow baking pan on the middle shelf of the oven and pour enough boiling water into the pan to come halfway up the sides of the tin. Bake for 1 hour, or until a knife inserted in the center of the pudding comes out clean. Remove the loaf tin from the water, uncover the pudding, and let it rest at room temperature for 5 to 10 minutes.

To unmold and serve the pudding, run a sharp knife around the sides and place a heated serving plate upside down over the tin. Grasping the tin and plate together firmly, quickly invert them. Rap the plate sharply on a table and the pudding should slide out easily. Serve hot or at room temperature, cut into slices about 1/2 inch thick.

Note: Green mealie bread may also be refrigerated for 2 or 3 hours, or until it is firm to the touch, then sliced, lightly sauteed in butter, and served with syrup or honey.