Unleavened Corn Bread
by Editorial Staff
Make a delicious cornbread sandwich in the morning – it will help you live without memories of food until lunchtime. The texture of the bread is like a muffin. The recipe for cornbread was spied on by the user Rambutan with a slight modification, namely, he made it with sourdough.
Ingredients
- Water – 10 ml
- Wheat starter – 300 g
- Corn flour – 360 g
- Wheat flour – 440 g
- Sugar – 2 tablespoons
- Sour cream 15% – 250 g
- Chicken egg – 1 pc.
- Vegetable oil – 3 tablespoons
Directions
- Stir all ingredients.
- Place the dough on the detuning in the oven for 4 hours, heating it to 50 degrees.
- Then bake the cornbread at 190 degrees Celsius for 40 minutes.
- Attention! There are some peculiarities in baking cornbread. Firstly, it greatly increases in volume, which is why you need to take a larger form, and, unlike white bread, hanging from the form, drips to the bottom of the oven. Second, remove the bread gently from the mold – this cornbread is very soft when hot.
- This is probably all. Once removed from the mold, cool under a towel on the table.
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