Spicy cornbread

Ingredients for 1 servings:

• 300 ml water, possibly more
• 100 ml Cremefine for cooking, 7% fat
• 500 g corn flour
• 3 tbsp, heaped flour
• 1 packet of dry yeast
• 3 peppers (pepperoni), fresh
• 2 tbsp chives
• 1 tbsp soup seasoning
• 1 tbsp butter
• 1 tsp, heaped salt
• 1 tbsp sugar or sweetener
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp caraway powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with pepperoni and spices, prepared on a baking tray or in a bread maker

Mix all ingredients one after the other in a bowl or in the bread pan with a dough hook until a pasty dough forms. Add water if necessary. Line a baking sheet with parchment paper, spread the bread mixture evenly, and let it rest in the oven for about 1 hour. Then bake at 175°C for about 30 minutes, until the bread develops a light brown crust. Use the “Normal” program to prepare the bread in a bread maker. Let cool, slice with a bread knife, and enjoy. It goes well with almost any dip or topping.