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

  1. Stir all ingredients.
  2. Place the dough on the detuning in the oven for 4 hours, heating it to 50 degrees.
  3. Then bake the cornbread at 190 degrees Celsius for 40 minutes.
  4. 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.
  5. This is probably all. Once removed from the mold, cool under a towel on the table.

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