Delicious and fragrant homemade corn bread suits any dishes for breakfast, lunch or dinner. His recipe is so simple that you can bake a fresh loaf at least every day. For the test you you will need corn grits, a little sugar and salt, a baking powder with soda, yogurt (buttermilk or kefir are also suitable), eggs, cooking oil and creamy corn – cooked corn in cream sauce, you can make it yourself or buy it canned. All ingredients are mixed and baked in the oven is only 20 minutes. Nutrition value of one serving: (total 
Calories 206, total fat 6 g., Saturated fat g., Proteins 6 g., carbohydrates 33 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 35 мин.Difficulty: easy Servings: 8 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:
- 2 tbsp. yellow corn grits
- 1 tsp coarse salt
- 1 tbsp. l Sahara
- 2 tsp baking powder
- 0.5 tsp soda
- 1 tbsp. yogurt or kefir
- 2 eggs
- 1 tbsp. creamy corn
- 2 tbsp. l rapeseed oil
Recipes with similar ingredients: corn grits, sugar, yogurt, kefir, eggs, corn
Recipe preparation:
- Preheat the oven to 420 ° C.
- Place a cast-iron pan with a diameter of 30 cm in the oven.
- In a bowl, combine cornmeal, salt, sugar, baking powder and baking soda. Whisk to mix well.
- In a large bowl, thoroughly mix the yogurt, eggs and creamy corn. Add dry ingredients to the liquid mixture and mix. If the dough is too thick, add more yogurt.
- Pour rapeseed oil into a hot cast iron skillet. Overfill in the pan dough. Bake until the corn bread is browned and will not become elastic to the touch, about 20 minutes.
