Cornbread: fluffy soft cornbread (made in 25 minutes)

Starters
1 star2 stars3 stars4 stars5 stars (37 votes)
Loading ...

By Ángela

El cornbread It is a recipe from the American gastronomy (very typical of the South)
framed within "Quick breads" as it does not need prior fermentation. It is actually about a mixture between a salty cake and a bread, ideal to accompany meats with sauces, the traditional "meat & three", soups, or simply to spread it with a little butter. Be careful, because even if it has corn flour, it also has normal wheat flour, so It is NOT suitable for coeliacs, although it will be solved soon in a new installment.

Pan de maiz

Print recipe

This Cornbread recipe is a perfect way to make our own bread, tender and with many properties to start the day with energy.

Pan de maiz
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Total time:

Ingredients

  • 1 cup coarse cornmeal or polenta
  • 1 cup plain or whole wheat flour
  • 3 tablespoons sugar
  • 1 sachet of baking powder (pastry)
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ¼ cup sunflower oil or butter.

Preparation

  1. We preheat the oven to 220ºC.

  2. Lightly oil and flour the bottom and one centimeter height of the sides of a rectangular baking pan, not too wide, or a round removable cake pan (traditionally it is made in a wrought iron skillet).

  3. In a bowl, mix the two types of flour, sugar, salt and yeast, leaving a hole in the center, as if it were a volcano.

  4. On the other hand, we beat the eggs and mix them with the oil (or melted butter) and the milk. We pour this mixture of eggs into the hole once and move but only until the dry ingredients are moistened (that is, do not beat excessively).

  5. We put the dough in the mold, smoothing it with the back of a spoon, and cook it for 20-25 minutes.

  6. Halfway through cooking, if we see that it has browned excessively, we cover it with parchment paper and let it continue cooking.

  7. Insert a toothpick in the center to check if it is done (it should come out clean).

Image: nuffinsbakery


Discover other recipes of: Starters, Menus for children, Baked Recipes

The content of the article adheres to our principles of editorial ethics. To report an error click here.

7 comments, leave yours

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   BENARO said
    ago 13 years

    I liked the recipe, only that I was disappointed because I did not find the fluffy sweet corn in the recipe, you floured it, if in your cookbook you have any recipe with sweet corn, please send it to me or the address in advance, thank you very much.

    Reply to BENARO
    1.    Vicente said
      ago 13 years

      Hello Benaro: this bread does not rise much but it is fluffy (be careful with opening the oven continuously in the first 15 minutes because then it will not rise and it will be a hard paste). As for "sweet corn," we're still talking about different things. You can use our search engine to get recipes that include corn or flour from it. Thanks for reading us.

      Reply to Vicente
  2.   Alexandra Elizabeth said
    ago 8 years

    I really liked his recipe because of how easy to get the materials, simple to make and fast, but I have one doubt. In the last paragraph it says: "halfway through cooking, if we see that it has browned excessively, cover it with paper of" excuse me, paper of what? aluminum?. I would be very grateful if you clarify that small question.

    Reply to Alejandra Elizabeth
    1.    Angela Villarejo said
      ago 8 years

      Yes, aluminum :)

      Reply to Ángela Villarejo
      1.    Alexandra Elizabeth said
        ago 8 years

        Thank you very much :)

        Reply to Alejandra Elizabeth
  3.   Nolvia contreras said
    ago 6 years

    I would like to know if it is yeast or baking powder, I will appreciate it if you tell me.

    Reply to Nolvia Contreras
    1.    Irene Arcas said
      ago 6 years

      Hello Nolvia, it is baking yeast, that is, the one that is chemical (yes, baking powder) that is used to make cakes, muffins, etc. The most typical is from the royal brand. Thanks for following us!

      Reply to Irene Arcas