Sweet cornbread
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 369, total fat 17 G., saturated fats 10 G., proteins 6 G., carbohydrates 49 G., fiber 2 G., cholesterol 109 mg, sodium 288 mg, sugar 25 G.
Calories 369, total fat 17 G., saturated fats 10 G., proteins 6 G., carbohydrates 49 G., fiber 2 G., cholesterol 109 mg, sodium 288 mg, sugar 25 G.
Cornbread lovers who prefer something between cornbread and pie will love this pastry. Soft and just the right amount of sweet, this bread is quite versatile and perfect with any filling or topping. Try it with berries and whipped cream—it's delicious!
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:
- 10 tablespoons unsalted butter, melted, plus extra for greasing the pan
- 1 cup premium flour + extra for dusting the pan
- 1 cup corn flour
- 3/4 cup sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp coarse salt
- 1 cup of sour milk or kefir
- 3 large eggs
- 1 teaspoon natural vanilla extract
- 2 tablespoons of honey
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, honey
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease and lightly flour a 22cm springform pan. Be sure to shake off any excess flour from the pan.
- In a large bowl, combine the wheat and corn flours, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together 8 tablespoons of butter, the buttermilk, eggs, and vanilla until smooth.
- Pour the butter mixture into the cornmeal mixture and knead until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the cornbread comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey with the remaining 2 tablespoons of butter in a small bowl, then brush the mixture over the entire surface of the cornbread. Serve immediately or let cool to room temperature.
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