Cornbread
Mafe Jaramillo
This traditional American bread is a quick and easy companion for soups or stews.
Reviewed by Editorial Team of Kiwilimón
4.75
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4 comentarios
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Ingredients
8
Servings
  • 60 grams unsalted butter, or melted and cooled pork lard, and something extra to grease
  • 2 corn, fresh, whose grains weigh approximately 200 grams
  • 150 grams flour, of yellow corn or polenta
  • 125 grams flour, for bread blano
  • 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 425ºF (220ºC). Grease a pan and take it to the oven.
  • Smash the ears and scrape the pulp with the back of a knife.
  • Sift polenta, flour, sugar, baking powder and salt. Add the corn
  • In a bowl, beat the eggs, butter or lard, and milk.
  • Pour 3 quarts 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 pour the mixture into it. It must crack.
  • Brush the surface quickly with butter or butter. Bake 20 to 25 minutes.
  • The bread should be separated from the sides of the pan and a skewer should come out clean.
  • You should cool the bread a little on a rack.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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