Are you craving for a cornbread, which met all your expectations and you want to replicate your own in the comfort of your home? You are at the right place. Come, lets cook corn bread, you will be surprised to see how easy it is.
I have used this recipe in my Cooking Classes often, so you can rely on it, it has been made and tasted many times by many people.
The photo has no filters, the cornbread turns out exactly as shown in the picture above.
History of Cornbread
Bread is the one of oldest known food source for humans. Legend is after fire was found someone soaked the wheat crush with water and set it aside for a while. Later on noticed that some pores were formed in the wheat crush. They cooked the wheat crush on hot stones and started eating it. In time wild wheat, barley was accompanied by corn flour.
Where is Cornbread common?
Cornbread is bread containing corn flour or cornmeal. It is popular in places where corn is cultivated such as Southern United States, Albania, Portugal and Turkey.
Corn, which is grown intensively in the Mediterranean and Black Sea regions. However, when it comes to corn flour, only the Black Sea comes to mind. As a result corn bread is a stable in the Black Sea kitchens. The recipe I am sharing is from the Black Sea coasts.
Differences between corn starch, cornmeal, corn flour
This is not an easy topic. It is best to read the packaging to differentiate the contents. Starch should not be used as if a flour as it is obtained from the endosperm of the kernel.
Corn starch: is used as a thickening agent for soups, gravy and similar. Corn starch should not be used as a flour for baking as it mostly contains just starch. Corn starch and maize starch is used to refer to corn flour in the USA and the UK.
Cornmeal: actually refers to corn flour, as it has flour properties and should be used accordingly. Cornmeal has coarse, medium and fine consistencies. Try to find the right consistency according to the recipe you are making. This recipe requires fine consistency. Cornmeal and polenta are used to refer to corn flour in the UK.
Tips for making a cornbread
- Break an egg in a large mixing bowl and whisk slightly.
- Add the 200 millilitres (6.7 fl oz) of milk and 200 millilitres (6.7 fl oz) of oil. Mix again.
- Sieve 100 grams (1/3 cup) of flour, 400 grams (1½ cups + 3 tbsp) corn flour and 10 grams (2.4 tsp) baking powder. Add.
- Add also a tablespoon sugar and a teaspoon salt.
- Mix everything with the wire whisk until combined thoroughly.
- Keep the hot-boiled water ready and add slowly, enough to look like somewhat more liquid than a cake mixture.You will need about 200 millilitres (6.7 fl oz) of boiling water.
- Oil your oven tray with some butter with an egg brush. Pour in the mixture evenly.
- Cook in a preheated oven for about 20 minutes at 180° Celsius (350° F).
- Test with a toothpick, if it comes out clean and if the bread is brownish on the top and bottom, it is ready.
There is no one in my family from the Black Sea Region. However we loved this recipe. It makes me a proud mom every time as my kids think it is better that the ones sold in bakeries and served in restaurants.
It is definitely an easy to do. Just do not forget that the water you add should be very hot, just boiled – so keep the kettle close.
When you make it cut it to small pieces, it looks more inviting. You can always a little extra touch by adding chopped dill or some cheese into the dough, or you might go for adding cooked anchovy into the batter as the people from Black Sea do.
If you liked this recipe check my other recipes which also belong to the Black Sea region.
Anchovy with Pilaf 
Baked Anchovy
Cornbread Recipe
Ingredients
- 1 egg
- 200 millilitres milk
- 200 millilitres olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 100 grams flour
- 400 grams corn flour
- 10 grams baking powder
- 200 millilitres water boiling
- 1 teaspoon butter enough to butter the oven dish
Instructions
- Break the egg in a large mixing bowl and whisk slightly.
- Add the milk, oil and mix again.
- Sieve the flour, corn flour and baking powder. Add.
- Add also the sugar and salt.
- Mix everything with the wire whisk until combined thoroughly.
- Keep the hot-boiled water ready and add slowly, enough to look like somewhat more liquid than a cake mixture.
- Oil your oven tray with some butter with an egg brush. Pour in the mixture evenly.
- Cook in a preheated oven for about 20 minutes at 180° Celsius (350° F).
- Test with a toothpick, if it comes out clean and if the bread is brownish on the top and bottom, it is ready.
Notes
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