Cornbread / Paine de porumb

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Posted By: Dan Petra
Posted In:  Breads
Page Views:  1542 views
Preparation Time:  15 minutes
Cooking Time:  45 minutes
Course: lunch/snacks


Other Info

servings: 6-10

Ingredients

U.S.

Ingredients

European

1 c

Flour

120 g

1 c

Cornmeal

160 g

2 Tbs

Sugar

2 Tbs

½ tsp

Salt

½ tsp

3 tsp

Baking powder

3 tsp

1

Egg

1

2 Tbs

Oil

2 Tbs

1 c

Milk

240 ml


Directions

1. Preheat oven to medium-high.

2. Combine dry ingredients in a large bowl and mix well.

3. In a small bowl, beat egg. Add milk and oil, and beat again until well blended.

4. Make a well in the dry ingredients, pour in the wet ingredients and mix until just combined and there are no large lumps.

5. Grease a square pan – about 9x9 inches, or 2 loaf pans. Pour in the batter and bake in a medium-high oven for 25-30 min. Reduce heat if it starts to burn on the bottom. Bread is done, when golden on top, and a knife comes out clean.

                              

Notes: This recipe comes from the Maine Rebekah’s Cookbook, 1919. It produces a light, cake-like cornbread that is a tiny bit sweet. Delicious!

 

Substitutions: Sugar/Brown sugar or Honey. Oil/Melted butter.

Variations: If you like sweeter cornbread, increase the amount of sugar – you can also add a bit of spice (like cinnamon). For completely savory cornbread, omit sugar. You can add herbs, black pepper, or a bit of cheese.

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