Cornbread with sour milk
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 292, total fat 20 G., saturated fats 12 G., proteins 5 G., carbohydrates 24 G., fiber 1 G., cholesterol 95 mg, sodium 232 mg, sugar 2 G.
Calories 292, total fat 20 G., saturated fats 12 G., proteins 5 G., carbohydrates 24 G., fiber 1 G., cholesterol 95 mg, sodium 232 mg, sugar 2 G.
Buttermilk mixed into cornbread dough helps soften its texture, with its characteristic grains of cornmeal. This recipe also adds a splash of white vinegar to the buttermilk to accentuate its tartness and heavy cream for a richer, milkier flavor. Brush the cornbread with buttermilk while it's still hot after removing it from the oven. It should soften the top crust and, of course, add more flavor.
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 butter, melted and cooled, plus extra for greasing the pan
- 1 cup all-purpose flour + extra for dusting the pan
- 1 cup white corn flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of sour milk or kefir + extra for greasing the bread
- 1 cup heavy cream
- 1 tablespoon distilled white vinegar
- 2 large eggs, lightly beaten
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease the inside of a 20cm square baking pan with a little butter, then dust with flour and line with parchment paper.
- In a large bowl, combine the flour, cornmeal, baking soda, and salt. In a medium bowl, whisk together the butter, sour milk, cream, vinegar, and eggs until smooth, then quickly pour the liquid mixture over the flour mixture and knead into a dough. Quickly transfer the dough to the prepared pan, smooth the surface, and bake until lightly browned, firm to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes.
- Transfer the baking sheet to a wire rack and lightly brush the cornbread with buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board, remove, and discard the parchment paper. Invert the cornbread again, cut into large squares, and serve warm.
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