Country Cornbread – Cornbread

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 6.0 (servings)



A great cake recipe for any occasion:

Cornbread can be baked in many sizes and shapes: in a round or square baking pan, in a roasting pan, in muffin tins, as small tea rolls, or even as a whole loaf. I like my cornbread sweetest and still a little wet inside, and the recipe below is exactly what I like. Yogurt and creamed com refine the taste.

1. preheat the oven to 200 °C. Grease a 22 cm ø round baking dish.

Mix the corn flour with the baking powder, sugar, wheat flour and salt in a large bowl.

In a second baking bowl, mix milk with yogurt, melted butter, oil and eggs. Add the liquid to the flour mixture form and mix lightly. Now fold in the hominy.

Pour the dough into the prepared pan and bake on the middle shelf for 45 minutes until the bread is golden. It is ready when no more dough sticks when you test it with a stick.

Cool the cornbread in the pan for 15-20 min, then remove and cool on a cooling rack. Cut to serve.

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