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Cornbread

Cornbread


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This sweet bread, made with baking powder, not yeast, is very popular in the southern USA. Corn flour is not our polenta for polenta, but a very fine corn. I found it at health food stores.

  • 150 g corn flour
  • 120 g flour
  • 50 g sugar
  • 1 teaspoon baking powder
  • 300 ml kefir (or yogurt or milk)
  • 1ou
  • 10 tablespoons oil

Servings: 6

Preparation time: less than 60 minutes

COURSE PREPARATION Cornbread:

For a tray of approximately 20 cm x 35 cm

Start the oven at 190 C (hard) In a bowl mix the dry ingredients (flour, sugar, baking powder) In a larger bowl beat the egg a little, add the oil and mix a little. Add the kefir. Homogenize. Put the dry ingredients over the wet ones. Homogenize Pour the composition into the greased pan with butter. Bake 15-20 minutes (you can do the toothpick test)


Cornbread - Recipes

BREADS WITH CORN FLOUR AND EXPANDED CORN

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INGREDIENTS

METHOD OF PREPARATION

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They tried this recipe:

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45 comments on my Black Bread every day, in the bread machine

Hi,
I also made bread with rye and wholemeal flour, changing the quantities a little
I made them for a 750 gr bread.
with 125 gr of rye flour, 125 gr of whole wheat flour and 125 gr of white flour,
250 ml warm water, a small teaspoon of yeast / salt / fructose instead of sugar, whole oil
a teaspoon each. On top of browning. Wholemeal bread program. 2, 50 hours to my apartment. It turned out good, I would have liked a softer shell.
My little girl also liked it. Thanks for the recipe.
Daniela.

Hi Laura, I liked your recipe, I tried it a few times.
I have only one problem, not necessarily with the recipe, please help me with an opinion.
My bread machine has a setting, probably like the other bread machines, it alerts me when the kneading hooks can be removed. Which means I have to take the dough out of the pan and then pull out the hooks.
I found that the dough you proposed is very sticky. Did I make a mistake or do you suffer like that? Apart from anointing my hands with oil, do you have another suggestion?
Another question would be if we can use graham flour in the recipe, what could it be replaced with?
Thank you, Cristina Popescu

Hi, Cristina, rye flour leads to an extremely sticky dough. If you are bothered by this aspect, you can replace it with graham flour or whole wheat flour.

Thanks for the answer, Laura. I'd like to ask you something else. Since I discovered your recipe, about a month ago, I make regular bread every two or three days. Although I always use the same ingredients, the same type of yeast flour, etc., sometimes bread is left a little, sometimes more, and two days ago it actually collapsed. It is good and tasty, I eat it anyway, but I would like to know if you have any idea what the cause is. Thank you again for your help!
Cristina popescu

Cristina, you should know I have no idea. :) When I was using the bread machine, I was suffering as well, without being able to explain the phenomenon to me. I think & # 8211 but it's just an opinion & # 8211 that could have a connection with the temperature and humidity in the air, the leavened doughs can be influenced by these factors.

and without white flour do we succeed?

No, I don't think he succeeds. He doesn't have much left to leaven.
On 23.07.2014 19:18, & # 8222Disqus & # 8221 wrote:

I also made this bread, but because I had a problem with my bread machine and I don't like how it bakes anymore, I used program 13 of the machine, after which I proceeded like rye bread. Two very nice loaves came out. Many kisses!

Hi Laura. I have one question for you. Why is this recipe called black bread, especially since it does not contain a single gram of black flour type 1250 or 1350 (which can be found in our stores)? To my knowledge, wholemeal flour is actually 800 or 900 type flour (according to RO standards). I would appreciate it if you would answer me. Otherwise only successes

It's called that because it's black, in contrast to white bread :). In all honesty, on March 29, 2009, I didn't have much knowledge about bakery and types of flour. In the meantime, I found out a little more. But what I wanted then was to offer a bread recipe for the car, a good recipe with a lower carbohydrate content than white bread. That's what I think I did. :) Thanks for the "success" wishes. Idem.

Thanks for the reply. Because there are not many recipes for black bread (with black flour) on the NET, I have here a recipe I tried with good results. Ingredients: 440 ml hot water max 45 ° C, 1/2 lgt vinegar, 1
lg oil, 1 lg caster sugar, 1 lgt salt, 450 g black flour type 1250/1350, 250 g white flour type 550/650 (bakery), 2.5
lgt dehydrated yeast (7.5 g or 25 g fresh). Heat the water to a temperature that can support the finger (max 45 degrees Celsius), and make a dough from 100 ml of hot water (in no way is the temperature exceeded, otherwise the yeast does not rise), sugar and yeast. Leave to rise for about 30 minutes, until it grows enough. Meanwhile, put in the MP bowl, the rest of the water, vinegar (optionally put to keep the bread for a longer time), oil, salt. Sift the flours and add them to the tub. It is important that all ingredients are brought to the room in advance, at least 2 hours, for accommodation. Add the yeast and set a schedule for the dough. After finishing the program, remove the dough, place it on a floured board. Cut the dough in half, and each one is stretched, rolled in half, rolled in a little flour, continue to roll and put in two trays greased with oil and sprinkled with flour. Leave to rise, warm, until the dough exceeds the edge of the tray. Meanwhile, turn on the oven at 177 degrees Celsius (average temperature) and bake the two trays for about 30 minutes. The toothpick is tested. Remove from the oven, leave to cool on a metal wire rack. The only problem is that black flour is more expensive for those who want to do it daily. Worth a try, I say & # 8230


Bread with corn

In search of recipes for dinner and breakfast I found this quick bread recipe with corn. Maybe some of you ate this goodness when you were little, I don't remember it. It is done quickly and easily plus it is very cheap :). You can serve it with yogurt or whipped milk.

And yes, thanks to the assistant who helped me photograph it :).

Ingredients for the tray (22 & # 21532)

  • 3 eggs
  • 200ml yogurt
  • 100ml mineral water
  • 100ml oil
  • 10 tablespoons corn flour (it would be ideal to grind it finely, if you do not put it as it is)
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • telemea cheese, feta, cottage cheese, mozzarella (I didn't put it but next time I will)
  • 3-4 teaspoons of sesame

1. Put eggs in a bowl with salt, mix for 1 minute and add yogurt, mineral water and oil. Mix well and gradually add corn flour, wheat flour mixed with baking powder. Mix lightly with a spoon until smooth.

Add the sliced ​​cheese. The result is a flowing composition, similar to pancake dough.

2. Pour the dough into the tray lined with baking paper and bake at 180 degrees C until nicely browned.

3. Take it out of the oven and let it cool a bit, cover it with a textile napkin and let it cool completely (as you can see someone did the test :)) then cut it into slices.

We really liked it, I hope you try it too :).

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Preparation of corn composition

I first made a composition from corn, that is, I put in a bowl 500 ml of boiling water in which I added 200 g of corn and a tablespoon of salt.

I stirred continuously until the corn doubled in volume and absorbed all the water.

It does not have to be cooked completely, just for a few minutes.

Preparation of bread dough with a mixture of flour and corn

In a bowl I rubbed the yeast with the sugar, I added 200 ml of warm water and a handful of flour and I homogenized the composition.

I covered the bowl with a towel and left it like this until the formed mayo doubled in volume, about 10 minutes.
In the composition with cornstarch I added the oil, then I mixed it with mayonnaise, as hot as it was, almost even hot.
Then I started to incorporate the flour and I kneaded a dough not too hard, just enough not to stick to my hands.

I covered the dough and left it to rise in a warm place for 15 minutes.
After it has grown enough, I lined a 26/36 cm tray with baking paper, braided the dough and placed it in the tray.

I let the dough rise again for 10 minutes, then I put the tray in the oven for 35 minutes at 200 degrees.


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Between corn cake and white bread. Bread with corn flour

This recipe is good when you don't have enough bread flour. For the same reason, it used to be done when there was more corn than wheat. It is good-looking, full-bodied, tasty, we can even consider it a bit healthier than white flour bread.

500 grams of white flour type 650

300 grams of finely ground cornmeal or cornmeal

2 tablespoons oil (of which you have)

1/2 cube of fresh yeast (12 gr.)

1 cup of warm water to dissolve the yeast and sugar

How do you make bread?

Crush the yeast in warm water, add the sugar and mix. Mix in a large bowl the 2 kinds of flour with salt. Add the dissolved yeast. Pour the water (500 ml) slowly, while stirring, then add the oil, form the dough and knead for 10 minutes.

Let the dough rise for another 15 minutes.Divide the dough in two and knead each piece until the dough becomes elastic and comes off the hands and can be shaped. Add white flour if needed.Put the dough in whatever tray you want, I opted for the cake ones.Let it rise until it doubles in volume. Baking time is 50-55 minutes, at 180 degrees in the preheated oven.

Advice: To know that the bread is well baked, you have to wait until its crust turns golden and in the kitchen you can smell the scent of baked bread. After baking, take the bread out of the oven and tray and let it cool. Cut thicker slices.Good appetite!


Corn flour vs maize flour The difference between corn flour and corn flour - 2021 - Lifestyle

Contents:

Corn flour and corn flour

Corn flour and corn flour, obtained from ground corn, also known as corn, are two ingredients used in the culinary world. However, different recipes call for different use of these ingredients, and therefore it is important to discern the difference between the two.

What is Cornmeal?

Corn flour, ground from dried corn, is a raw flour, which is a staple food available in coarse, medium and fine consistencies. Highly ground corn is called cornmeal in the US, while in the UK, cornmeal is often referred to as corn starch, while cornmeal is known as polenta . Corn meal that is finely ground is known as corn flour and is used to make bread or tortillas.

There are several types of corn flour, of which

yellow corn steel is the most commonly used variety in the United States. In this product, the germs and bark of the corn kernel were almost completely removed. Because of this, this flour, if stored in an airtight container in a cool, dry place, can be stored for about a year. Ground wheat flour

which contains some germs and coca is more nutritious and provides more flavor in recipes. White corn flour , also known as lamb flour, made from white corn that is common in Africa, is popularly used to make bread in the southern United States. Blue cornmeal , with a pleasant blue or purple color, is ground to a fine or medium texture of blue corn and has a sweet aroma.

Cornmeal is used in various recipes in different countries. A popular use for corn flour is to make cornbread while it is also used to make porridge, porridge or puddings. It is often used as a substitute for wheat flour and is a popular gluten-free option when it comes to baking.

Corn flour, also known as

corn starch or corn starch , is derived from corn endosperm or corn kernel and is a popular ingredient often used to make sugar syrup as well as for thickening soups, fats, creams and sauces. It is used in dough for frying, to increase the crispness of a dough and to increase its oil absorption. Corn flour is often preferred over flour because of its translucent texture. However, until 1851, it was used primarily for industrial uses, such as washing with starch. Corn flour is also used in powdered sugar as an anti-caking ingredient and is also a common ingredient seen in baby powder. However, a common substitute for cornmeal is silver that can be used in the same way as cornstarch.

What is the difference between corn flour and corn flour?

• Corn flour is derived from the endosperm of corn or corn kernel. Corn corn is dry corn on the ground.

• However, very finely ground cornmeal is referred to as cornmeal in the UK, while the word cornmeal refers to what is commonly known as cornstarch in the US.

• Cornmeal is usually coarse in texture. Corn flour is very fine and powder-like.

• Corn flour is most commonly used as a thickener for soups, sauces and gravy. Corn corn is mostly used to make corn meat.


Bread with a mixture of flour and corn

It is a bread that women made in the country, saving flour, the corn being available to anyone because the corn culture predominates. I don't know what the malai / flour ratio was, I put it as I considered (more flour) but next time I will increase the amount of malai because I liked how it came out.

I first made a composition from corn, that is, I put 500 ml of boiling water in a bowl, in which I added 200 grams of corn and a tablespoon of salt. I stirred continuously until the corn doubled in volume and absorbed all the water. It does not have to be completely cooked, just a few minutes.

In a bowl I rubbed the yeast with the sugar, I added 200 ml of warm water and a handful of flour, I homogenized it, I covered it with a towel and I left it like that until the formed mayonnaise doubled its volume, about 10 minutes.

In the composition with cornstarch I added the oil, then I mixed it with mayonnaise, as hot as it was, almost even hot.

Then I started to incorporate the flour and I kneaded a dough not too hard, just enough not to stick to my hands.

I covered the dough and left it to rise in a warm place for 15 minutes.

After it has grown enough, I lined a 26/36 cm tray with baking paper, braided the dough and placed it in the tray. I let the dough rise again for 10 minutes, then I put the tray in the oven for 35 minutes at 200 degrees.


Gluten-free bread recipe with corn flour

  • 600 grams of gluten-free flour
  • 400 grams of white corn
  • 2 eggs
  • 1 teaspoon salt
  • 7 grams of dry yeast
  • 2 tablespoons olive oil
  • 1 sachet of baking powder
  • flax seeds, sesame and chia
  • hot water.

Method of preparation: Prepare a large bowl. Pour hot water over the white corn flour. If you want a special bread to come out, put milk instead of water. Allow to cool, then add the other ingredients one at a time. Gluten-free flour is put in the rain, slowly and mixed very well. If you have a mixer, mix for 5 minutes. A soft dough should result. If you do not have a mixer, knead the dough by hand.

Allow the dough to double in volume, then place in the preheated oven at 180 degrees. When the top is well browned, do the test with the straw, then take it out of the oven.


Video: Cornbread Recipe (July 2022).


Comments:

  1. Kendrew

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  2. Vurr

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