The cornbread is a preparation which belongs to the open kitchen. To be honest, the origins of this recipe even go back to Native American tribes! In fact, American corn was already cultivated by the natives and then spread with the discovery of America. Cornbread today is brought to the table on Thanksgiving and consumed to collect sauces and gravies. Try this recipe of cornbread today and enjoy it in breakfast or in tea time!
Ingredients
- 150 g of flour
- 150 g of corn flour
- 2 teaspoons of baking powder
- 1 pinch of baking soda
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 200 g of yogurt white
- 200 ml of milk
- 1 tablespoon of lemon juice
- 2 eggs
- 120 g of butter
How to make cornbread
Prepare the buttermilk by combining the lemon juice and milk with the yogurt. Let it rest for 20 minutes and add the beaten eggs and the cold melted butter. Then mix.
In a large bowl put the two flours, sugar, salt, baking soda and yeast. Incorporate also the liquid mixture and mix until you have a homogeneous mixture.
Prepare a baking tray with parchment paper. Transfer everything to a baking tray and level the surface. Cook at 220 ° C for 25-30 minutes.
Let it cool and finally cut into squares. Your cornbread is ready to serve.
Native American Dessert Recipes
Equipment
- Oven
Ingredients
- 150 g of flour
- 150 g of corn flour
- 2 teaspoons of baking powder
- 1 pinch of baking soda
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 200 g of yogurt white
- 200 ml of milk
- 1 tablespoon of lemon juice
- 2 eggs
- 120 g of butter
Instructions
- Prepare the buttermilk by combining the lemon juice and milk with the yogurt. Let it rest for 20 minutes and add the beaten eggs and the cold melted butter. Then mix.
- In a large bowl put the two flours, sugar, salt, baking soda and yeast. Incorporate also the liquid mixture and mix until you have a homogeneous mixture.
- Prepare a baking tray with parchment paper. Transfer everything to a baking tray and level the surface. Cook at 220 ° C for 25-30 minutes.
- Let it cool and finally cut into squares. Your cornbread is ready to serve.
