Corn bread is a traditional American pastry. Native Americans have been using corn for centuries flour for baking cakes. And the arrived European immigrants improved their ancient recipes, trying to make corn bread similar to the one they baked in their homeland. However in the northern and Southern states have different traditions in making such bread. On in the south, only corn is taken for him and steamed bread is prepared and it looks more like pudding, in the north they also add dough to the dough wheat flour and sugar and make a cupcake rather than bread in его привычном понимании. 
Time: 40 мин. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. vegetable oil and a little more for lubrication forms
- 1 tbsp. wholemeal corn flour
- 1 tbsp. premium wheat flour
- 2/3 Art. Sahara
- 3.5 tsp baking powder
- 0.5 tsp salt
- 1 large egg
- 1 tbsp. yogurt
Recipes with similar ingredients: corn flour, higher flour varieties, eggs, yogurt
Recipe preparation:
- Preheat the oven to 205 ° C and grease with vegetable oil shape 22×32 cm.
- In a large bowl, combine the cornmeal, wheat flour, sugar, baking powder and salt. In another bowl, whisk the egg, vegetable oil and yogurt, then pour in, stirring silicone spatula, in a dry mixture. Mix everything well.
- Pour the dough into the prepared form and bake for 10 – 12 minutes Check readiness with a toothpick. If she comes out dry middle of the bread, then he baked.
- Transfer the bread to the wire rack and let it cool for 15 minutes. Then chop and serve. Corn bread recipe.
