Cornbread with Herbs
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 215, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 25 G., fiber 2 G., cholesterol 63 mg, sodium 216 mg, sugar 3 G.
Calories 215, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 25 G., fiber 2 G., cholesterol 63 mg, sodium 216 mg, sugar 3 G.
This fragrant cornbread is almost like a side dish, with a whole bouquet of fragrant greens and corn kernels that add texture, richness, and sweetness. This bread is delicious on its own, but it's even more delicious when spread with fresh goat cheese.
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.
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:
- 8 tablespoons unsalted butter, melted, plus extra for greasing the pan
- 1 and 1/4 cups corn flour
- 3/4 cup premium flour
- 1 tbsp. sugar
- 1.5 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp granulated garlic
- 1 teaspoon coarse salt
- 1 cup frozen corn, thawed
- 1 cup of sour milk or kefir
- 2 large eggs
- 5 green onions, finely chopped (about 1/2 cup)
- 0.5 cups tightly packed fresh basil, finely chopped
- 0.5 cups fresh dill, tightly packed, finely chopped
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, corn kernels, garlic granules, green onions, basil, dill, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 22x11 cm metal pan with butter and set aside.
- In a large bowl, combine the cornmeal and wheat flour, add the sugar, baking powder, baking soda, garlic, and salt, and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mix and sprinkle it over the corn; toss to coat. Sift any excess flour from the cornmeal and set aside.
- In a medium bowl, whisk together butter, buttermilk, and eggs.
- Pour the liquid mixture into the flour mixture and knead until smooth, then add the green onions, basil, dill, and corn. Pour the mixture into the prepared pan and bake until golden brown and springs back when lightly pressed in the center, about 45 minutes. Let cool completely, then run a knife around the edges of the bread and invert it onto a plate.
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