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It is halfway between bread and cake, perhaps because it is not neither sweet nor salty. And it has a special texture thanks to the cornmeal.
I like cornbread for breakfast, to drink with milk, but I'm not very sweet… If you have a sweet tooth you will have to add more sugar, so it will look more like cake than bread.
It has yogurt, lemon and tastes like butter because it is one of its main ingredients.
The yogurt that I have used to prepare it is homemade. I leave you the link to the recipe. With a yogurt maker, it is very simple.
Cornbread cake
Perfect for breakfast and snack
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 170
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 160 g of unsweetened plain yogurt
- 30g milk
- 15 g lemon juice
- 2 eggs
- 120 butter g
- 150 g of wheat flour
- 150 g of cornmeal (be careful, not cornstarch)
- 20 g of sugar
- 1 teaspoon of salt
- 1 pinch of baking soda
- 1 envelope of pastry yeast, of the sponge cake type
Music
Put the butter in a bowl and melt it in the microwave (30 seconds and, if necessary, another 30 minutes). Once melted, let it cool.
Put the yogurt, milk and lemon juice in a large bowl.
Mix with a whisk and let stand for 20 minutes.
After that time, we add the eggs and the melted butter that will already be cold.
We mix.
Add the two flours, sugar, salt, baking soda and yeast.
We mix.
We put our dough in a mold of about 26 centimeters in diameter.
Bake at 220º (preheated oven) for 25 or 30 minutes. If we see that it is browning too much we can cover the surface with aluminum foil.
More information - Natural yogurt with yogurt maker