Description
CORNBREAD. In fact, it's the recipe known in the countries of the American continent "corn bread." But, this bread is not like bread in our sense of the word. On the other hand, and not like a cupcake. Although the "gingerbread" is something other than what happened to me, if to be absolutely exact. And yet..., let it be "Corn gingerbread"! )) Most importantly, the taste does not change! Personally, I was attracted to the recipe for its complexity; none of those present ingredients not take away, not add! And yet, when preparing this gingerbread will use real grains of corn. Well, first things first... let go?
Ingredients
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Flour
200 g
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Corn flour
150 g
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Corn
100 g
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Yogurt
160 g
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Milk
50 ml
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Chicken egg
2 piece
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Leavening agent
2 tsp
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Soda
1 tsp
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Lemon juice
1 Tbsp
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Brown sugar
1 Tbsp
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Butter
100 g
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Salt
2 tsp
Cooking
Both types of flour to mix with baking powder, soda and salt.
Canned corn put in a strainer and drain off excess liquid. Then put the corn in a blender and grind a little, but not to homogeneity. Even if some grains of maize will remain almost intact, this is normal.
In this recipe we use it cane (brown) sugar. It imparts a characteristic flavor and aroma.
To lay out derived from corn "mush" into a voluminous bowl and add the sugar, yogurt, milk and lemon juice. Mix well.
Add eggs and again mix well.
To introduce the mixture of dry ingredients...
At the end pour pre-melted butter.
Last time all quickly stir...
And put the dough in a rectangular baking dish, covered with baking paper. (I used aluminum disposable form)
Bake corn bread 25 to 30 minutes in a preheated 180 C oven, until Golden brown. After a specified time, to check the readiness of bread with a wooden skewer (it should come out of the bread dry), remove from oven and allow to cool for about 15 minutes.
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