Cornbread
This traditional American bread is a quick and easy side for soups or stews.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
8
Servings
- 60 grams unsalted butter, or melted and cooled lard, and a little extra for greasing
- 2 corn, fresh, with grains weighing approximately 200 grams
- 150 grams flour, yellow corn or polenta
- 125 grams flour, for plain bread
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 250 milliliters cow's milk
- 50 grams icing sugar
Preparation
15 mins
0 mins
Low
- Preheat the oven to 425 ºF (220 ºC). Grease a pan and place it in the oven.
- Shuck the ears and scrape the kernels with the back of a knife.
- Sift the polenta, flour, sugar, baking powder, and salt. Add the corn.
- In a bowl, beat the eggs, butter or lard, and milk.
- Pour 3/4 of the milk mixture into the flour mixture and stir.
- Add the dry ingredients and the rest of the milk. Stir until smooth.
- Carefully remove the pan from the oven and pour the mixture into it. It should sizzle.
- Quickly brush the surface with butter or lard. Bake for 20 to 25 minutes.
- The bread should pull away from the sides of the pan and a skewer should come out clean.
- The bread should cool slightly on a rack.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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