Turn the oven to 230*C and put it in a empty clean cast-iron pan or shape with a diameter of 20 to 27 cm frying pans should not be plastic or wood pieces; if a suitable cast-iron is not there, then fit the pan or form a heavier stainless steel as I have in the photo.

While the form and the oven heated, to boil the water. In a bowl add 50g corn flour and set aside. In a separate bowl, mix all the dry ingredients: the remaining corn flour (200g), sugar, salt, baking powder, soda, salt. Measure out 150 ml of boiling water and pour it into the bowl with 50g of corn flour, mix well to a thick porridge. Stirring with a whisk, to introduce kefir or yogurt (tastes better if they're fat varieties), then beat the egg and stir until smooth.

To liquid add all the dry ingredients and gently stir, avoiding lumps. In any case, do not use a mixer and take it easy, this dough will not be better.

By this time, have to heat form the oven. In the form put a piece of butter or that much more authentic and better lard, wait until it melts and roll in the pan so that the sides of the moulds were coated with oil. Then the hot oil to pour in the batter and mix thoroughly. Pour the batter into the pan and put in the oven for 20-25 minutes. Be careful as the frying pan or the form will be very hot.

The bread is ready when it forms a Golden crust and he "depart" from the form. Of course, the readiness check wooden stick. Slice it much easier when it is slightly cool, hot bread crumbles. Serve this bread is often still warm with braised greens, smoked brisket, soups and to roast or chili (good recipe here [url]http://www.pova renok.ru/recipes/sho w/50886/[/url] ). Remnants of corn bread can be crumbled in a bowl, pour milk, sweeten to taste and eat for Breakfast. Well make bread and supplements: herbs (rosemary, sage, thyme, oregano), red pepper, grated sharp cheese, slices of toasted bacon or bacon. They need to bring in the dough just before it is poured into the form. Well, here is my version of flow of bread with bacon, sun-dried tomatoes and fresh thyme. And a huge thank you to Sarah nuf_nuf for the wonderful idea to cook the bread.