Cornbread
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Cornbread - detailed recipe.
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:
- 3/4 cup corn flour
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup wheat flour
- 120 g butter, plus a little extra for greasing
- 1 teaspoon baking powder
- 1.5 tsp salt
We recommend
Recipes with similar ingredients: flour, corn flour, eggs, milk, sour cream, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Generously grease a baking pan (23 x 33 cm).
- Sift flour, sugar, corn flour, baking powder and salt through a sieve.
- Melt the butter in the milk, being careful not to let the mixture boil. Mix the melted butter with the eggs and sour cream, then add the sifted dry mixture and mix until smooth.
- Pour the batter into the prepared pan and bake until set, 12-15 minutes. (Check for doneness by inserting a wooden toothpick into the center; it should come out clean.) Remove the cornbread from the oven, let it cool, and cut into pieces.
Categories:
recipe / Bakery / Homemade bread / / American cuisine / Marc Forgione
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