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Mealie Cakes – African Cornmeal Biscuits
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Mealie Cakes – African Cornmeal Biscuits

Mealie Cakes – African Cornmeal Biscuits are light savory biscuits that is a delicious accompaniment to stews or soups.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: African
Servings: 9


  • 1 cup cornmeal
  • 2 tablespoon sugar
  • 1 tablespoon oil
  • 2 cups boiling water
  • 2 eggs separated
  • salt and pepper to taste (about ¼-1/2 teaspoon salt)


  • Preheat oven to 375 F. Spray two cookie sheets with non stick spray.
  • In a saucepan, combine cornmeal, sugar and oil.
  • Slowly add boiling water, while stirring constantly, until thoroughly combined.
  • Cook on low heat for about 10 minutes, stirring frequently, until you have a thick porridge like consistency.
  • Add salt and pepper and mix well.
  • Leave to cool for 5 minutes.
  • Meanwhile, beat the egg yolks well fro about 2-3 minutes until they lighten a little bit in color.
  • Beat the egg whites until stiff peaks form.
  • Add the egg yolks to the cornmeal mixture and mix well, until thoroughly combined.
  • Using a rubber spatula, fold in the egg whites until completely mixed in.
  • Drop about 2 tablespoons for each biscuit on the cookie sheet, a few inches apart. Shape them a little into a round shape.
  • Spray the back of the spoon with non stick spray to flatten the mounds a little bit.
  • Bake for 45 minutes, until golden.


VERY IMPORTANT to add the boiling water SLOWLY to ensure the lump free mixture.
VERY IMPORTANT to let porridge cool and add egg yolks SLOWLY so that they do not scramble in the heat of the porridge.
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