Cornbread has ancient traditions rooted in American history, although today its recipe is very popular in many countries of the world. One of the advantages of cooking corn bread is that there is no the need for a dough. Bread is baked in an iron pan, pan or glass form. When serving, season it honey, syrup, pork greaves, stewed vegetables. it versatile, tasty, fast bread that is surprisingly easy to cook. In the article you will read about corn and history. происхождения. 
Time: — Сложность: легко Порций:8 – one 0 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Wheat flour – 1 and 1/4 cup
- Cornmeal – 1 and 1/4 cup
- Baking powder – 1.5 teaspoons
- Sugar – 2 tablespoons
- Soda – 1/2 teaspoon
- Yogurt – 1 and 3/4 cups
- Salt – 1 and 1/4 teaspoons
- Butter – 100 grams
- One egg
Recipes with similar ingredients: flour, corn flour, yogurt, eggs
Recipe preparation:
- Preheat the oven to 220 C.
- In a medium bowl, combine corn and wheat flour, sugar, baking powder, soda and salt.
- Beat buttermilk and egg in a large bowl. Pour the buttermilk mixture into dry ingredients and with a rubber spatula or a large wooden tablespoons mix the dough until smooth.
- Put the butter in a cast iron pan and put in the oven until oil does not melt (3 – 5 minutes). Remove the pan from the oven. oil the bottom and sides of the dishes, pour into the dough and mix.
- Place the dough in a pan, smooth the surface and bake about 20 to 25 minutes. Serve the bread warm.
- Residues wrapped in plastic wrap or laid in airtight container, can be stored at room temperature in within 3 days.
