This traditional American bread is a quick and easy companion for soups or stews.
Learn more about Mafe Jaramillo
Ingredients8 portions
Preparation
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.
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