Corn Bread with Cheese

by Editorial Staff

This kind of cornbread is served in a spoon shape.

Ingredients

  • Butter – 1 tbsp + for lubrication
  • Milk – 2 cups
  • Corn (grains) – 1 1/2 cups
  • Corn flour – 2/3 cup
  • Cayenne pepper – pinch
  • Salt
  • Cheddar cheese (shredded) – 120 g
  • Eggs – 4 pcs.

Directions

  1. Preheat the oven to 200 degrees. Lubricate a 2-liter mold with oil. In a medium bowl, combine butter, milk, corn, cornmeal, pepper, and 1 teaspoon. salt. Boil. Reduce heat to medium, simmer for 3-4 minutes. Remove from heat. Add cheese. Let cool for 15 minutes at room temperature. Drive in the egg yolks, mix well.
  2. With a mixer on medium speed, beat the whites until soft peaks. Gently mix half of the proteins into the corn mixture. Mix well. Add the rest of the proteins. Stir until smooth. Pour the dough into the prepared mold.
  3. Put the form with the dough in the oven, reduce the heat to 180 degrees. Bake until tender, 25-30 minutes. Chill on a wire rack for 5 minutes.

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