Corn Bread

by Editorial Staff

The bread recipe attracted me with its simplicity, speed, and then taste. Olga Baklanova claims that this recipe for cornbread is Italian.

Summary

Prep Time	15 mins
Cook Time	50 mins
Course	Baking
Cuisine	Italian

Ingredients

Cornmeal – 1.5 cups (360g)
Wheat flour – 1.5 cups (360g)
Sugar – 2 tbsp
Salt – 1 teaspoon
Baking powder – 1 tbsp
Milk – 1 cup (240ml)
Sour cream 15% – 1 cup
Vegetable oil (olive) – 3 tbsp + 1 tbsp for smearing
Eggs – 1 pcs.

Instructions

Mix all dry ingredients for the dough: wheat and cornflour, baking powder, sugar, salt. In another bowl, combine the liquid ingredients: milk, sour cream, egg, and vegetable oil. You can do this with a mixer. Gradually add the liquid part of the dough to the dry part and knead the dough. Do not knead for a long time, just so that everything grabs (the dough will be thick, like a pancake).
Grease a baking dish and place the dough in it. I did not line the glass form with paper, but the metal one should be covered with parchment.
We bake cornbread for 35 to 50 minutes. Depends on the chosen shape and oven. You can check readiness with a toothpick. Let the bread rest for 10-15 minutes.
The cornbread is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.