Composition / ingredients
Step-by-step cooking
Step 1:
I didn't have corn flour, so I used corn grits
Step 2:
Measured
Step 3:
Ground, and poured into a large bowl.
Step 4:
Measured wheat flour
Step 5:
Added baking powder (baking powder)
Step 6:
Sifted flour together with baking powder (for better mixing)
Step 7:
Measured sugar, and poured into a large bowl.
Step 8:
In a large bowl, mix everything thoroughly
Step 9:
Added Egg
Step 10:
Milk
Step 11:
Added oil.
Step 12:
Mixed everything up. When mixing, you do not need to be very zealous - if there are minor non-mixes, it's even good
Step 13:
Greased the mold with oil
Step 14:
Poured the dough into the mold
Step 15:
Baked for 25 minutes at 120 degrees. To check readiness, you do not need to poke a match anywhere. Just tap your fingers on the top -- if it responds elastically, then it's done.
Step 16:
Done
Step 17:
Let cool slightly and cut
Step 18:
It is customary to eat with butter or sour cream, although I prefer without anything, with coffee.
I have an American neighbor who has been living in Russia for many years. A big gourmet and a big fan of cooking with a completely non-amateur level. He claims that in the south of the States, such a cornbread is a regular dish in almost every home. The name cornbread can be confusing, as it literally means "cornbread". But this is not bread at all, but a kind of pie, somewhat similar to either a cupcake or a mannikin. But this is a completely independent dish with a bright corn color and the same taste.
Corn flour does not always happen in the store, and I tried to cook from corn groats, which I grind at the mill. So much tastier than flour!
Kefir can be used instead of milk, then a very pleasant sourness appears in the taste, and the pie becomes denser.
It is customary to eat cornbread hot with sour cream or butter. Both are very tasty, but if you eat it with coffee, then you don't need to add anything else. Cold it is also very good, but rarely anyone gets to try cold cornbread - it usually ends before it has time to cool down.
It is prepared very quickly - mixing everything slowly takes at most 10 minutes (I cooked 15 because of the grinding of cereals). During this time, the oven has time to warm up, and after 20-25 minutes we have a ready-made cornbread.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
- Brown Sugar - 394 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour , unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitaminizir - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Vanilla extract - 321 kcal/100g
