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cornbread

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Ingredients for 16 servings:

  • 150 g flour (wheat flour, freshly ground
  • 225 g corn flour
  • 1 tsp brown sugar
  • ½ tsp salt
  • ¾ tsp baking soda
  • 1 tbsp baking powder
  • 250 ml buttermilk
  • 200 g corn, from the can, partially crushed
  • 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Combine flour, cornmeal, sugar, baking soda, baking powder, and salt. Combine buttermilk and eggs, stir into the flour mixture, and fold in the corn. Pour into a loaf pan lined with parchment paper and bake at 200°C (400°F) for about 30 minutes. The bread is done when it springs back slightly when pressed. It’s excellent with roast chicken, salads, or bean soup, and is perfect for picnics or parties.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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