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Cornbread

Aperitif90 minutes12 people120 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

Salty sponge cake

As you can see in the photo, this corn bread is not a traditional bread. In fact, it is a bread that is prepared in a short time because it is made with chemical yeast, the one with the biscuits.

It has, therefore, the texture of the biscuits but a different, salty flavor. That is why it can be used as table bread, for croutons, or to serve toasted and with jam for breakfast.

The main feature is that it contains cornmeal, the yellow one, the one polenta. He also uses wheat flour.

Cornbread

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A different bread made with corn flour and butter.

Cornbread
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: snacks
  • Calories: 120
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the buttermilk:

  • 200 g of natural yogurt
  • 20 g whole milk (fresh is best)
  • 15 g lemon juice

The rest of the ingredients:

  • 2 eggs
  • 120 g butter, melted but cold
  • 150 g of corn flour
  • 150 g of wheat flour
  • 20 g of sugar
  • A level teaspoon of salt
  • A pinch of baking soda
  • 1 sachet of Royal baking yeast (15 or 16 grams)

Preparation

  1. We put the yogurt, milk and lemon juice in the glass. We mix by programming 5 seconds, speed 5. We let it rest in the glass for 20 minutes.

  2. After that time, we put the eggs and the melted but cold butter in the glass. We program 10 seconds, speed 6.

  3. We add the corn flour, wheat flour, sugar, salt, baking soda and yeast. We program 45 seconds, speed 5.

  4. We prepare a rectangular mold by covering it with moistened baking paper, both the base and the surface. We put the base that we just prepared on that paper and level the surface with the spatula or a spoon.

  5. We cook at 220º (preheated oven) for approximately 25 minutes.

  6. Once out of the oven, we let it cool before serving.

More information - Polenta in Thermomix

Source - Vorwerk


Discover other recipes of: Dough and Bread

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