Cornbread without cornmeal

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 367, total fat 19 G., saturated fats 11 G., proteins 8 G., carbohydrates 43 G., fiber 2 G., cholesterol 90 mg, sodium 355 mg, sugar 9 G.

Even without cornmeal, you can bake delicious cornbread. This recipe uses fresh corn instead! Cut the kernels from the cob and grind them in a blender along with the other ingredients – the dough comes together in minutes. The corn gives the bread that special warm, slightly sweet flavor, which you can enhance with grated cheddar, green onions, or bits of fried bacon, mixing them into the dough. The bread is soft and just the right amount of moist. Perfect for breakfast or a snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups premium flour
3 tablespoons of sugar
2 tsp baking powder
1 teaspoon coarse salt
0.5 tsp of soda
3/4 cup sour cream
3/4 cup whole milk
110g unsalted butter, melted, plus extra for greasing the pan
2 ears of corn, kernels removed (about 2 cups)
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk, sour cream, eggs, corn, cornbread

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In a blender, combine the sour cream, milk, butter, corn, and eggs and blend until smooth. Add to the dry ingredients and knead into a smooth dough. Grease a 22x32 cm baking pan and add the dough.