So, there is this bread called cornbread...
SO THERE IS THIS BREAD CALLED CORNBREAD...
I never knew corn could be used in making"bread" until i came across it in Nelson Mandela's autobiography. I was content in using corn to make tuwo masara "corn meal" as a swallow with any soup of choice, pap(also known as ogi and akamu,similar to custard but more delicious and healthy),and corn cereal(I call it that😑. Corn flour is prepared like tombrown or cerealac 😋).
Recently I was searching for more recipes using corn flour since i was tired of eating it the conventional ways i have been preparing it and also for other ingredients that could be used in baking bread aside from the all purpose wheat flour. And voila! I remembered corn bread from the book and searched it on google. I came across this recipe using corn flour as the only flour to make corn bread. Did I just read corn bread? Yes,love you did. Want to take a break from the whole refined flour baked bread? Want to try a healthier recipe? Want to savour a different taste? Corn bread to the rescue.
My first trial was a flop😂😂😂: Consistency was zero,baking powder ran amok,sugar was pretty much invested in it. The result: a corn bread that was burnt without being fully baked and also crumbling into a billion pieces 😂😂. I was a wonderful " sous chef" on my first trial. I learned my lessons from my mistakes and ventured out to make it again. I found one way how not to bake corn bread and told my self I would try again to find a way to bake a good corn bread. Practice makes perfect 😁,right?
I decided to upload the recipe in case you want to try it.
Ingredients.
1. 2 cups of corn flour(dried corn that has been picked and milled dried).
2. 11/2 cups of milk.
3. 2 tablespoons of sugar.
4. 1 tablespoon of butter or margarine.
5. 1 tablespoon of cooking oil of choice. (Please not palm oil😒).
6. 1/2 teaspoon of salt.
7. 2 teaspoon baking powder.
8. 1 large egg or 2 small eggs.
Procedure.
1. In a clean medium sized bowl,mix the dry ingredients (corn flour,sugar,salt excluding the baking powder).
2. Add the cooking oil,egg and milk and mix thoroughly with a spatula or cooking spoon.
(While mixing the ingredients,the oven should have been preheated to 400 degree Fahrenheits).
3. Allow the batter to stand for 20-30 minutes for the corn flour to be softened a bit.
6. After 30-40 minutes,do a tooth pick test to ascertain complete baking. Insert a clean toothpick into the cornbread. If it comes out clean,the cornbread is fully baked,if not,it should be allowed some extra minutes and the test should be repeated again.
7. When baked,remove the baking pan from the oven and allow to cool,using a knife,gently poke at the edges of the cornbread to facilitate easy removal from pan by turning the baking pan face down on a tray or ceramic plate to remove the cornbread.
8. Savour as you like. With cocoa beverage,warm milk,coffee,tea or yoghurt.
If an oven is not available, a coated non-stick pot or pan could be used.
1. The non-stick pot or pan should be greased with butter or margarine and heated on low heat.
2. After 5 minutes,the batter should be poured into the pan and cover with the lid.
3. Cook for 10minutes on low/medium heat.
4. After 10 minutes,remove from the pan and place the other side of the cornbread on the bottom of the pan and turn on the heat for 5minutes/10 minutes on low heat to cook thoroughly.
5. When thoroughly cooked,remove from the pot and place on a cool tray,wire rack or flat ceramic plate.
A sand pot( a make shift oven) can also be used.
Please when you do try it,I want to hear from you. How it came out and how you enjoyed it.
PS: To place your orders for corn flour,pap,millet flour,guinea corn flour,wheat flour,sorghum flour,rice flour,kunu call 08088944717.
I never knew corn could be used in making"bread" until i came across it in Nelson Mandela's autobiography. I was content in using corn to make tuwo masara "corn meal" as a swallow with any soup of choice, pap(also known as ogi and akamu,similar to custard but more delicious and healthy),and corn cereal(I call it that😑. Corn flour is prepared like tombrown or cerealac 😋).
Recently I was searching for more recipes using corn flour since i was tired of eating it the conventional ways i have been preparing it and also for other ingredients that could be used in baking bread aside from the all purpose wheat flour. And voila! I remembered corn bread from the book and searched it on google. I came across this recipe using corn flour as the only flour to make corn bread. Did I just read corn bread? Yes,love you did. Want to take a break from the whole refined flour baked bread? Want to try a healthier recipe? Want to savour a different taste? Corn bread to the rescue.
My first trial was a flop😂😂😂: Consistency was zero,baking powder ran amok,sugar was pretty much invested in it. The result: a corn bread that was burnt without being fully baked and also crumbling into a billion pieces 😂😂. I was a wonderful " sous chef" on my first trial. I learned my lessons from my mistakes and ventured out to make it again. I found one way how not to bake corn bread and told my self I would try again to find a way to bake a good corn bread. Practice makes perfect 😁,right?
I decided to upload the recipe in case you want to try it.
Ingredients.
1. 2 cups of corn flour(dried corn that has been picked and milled dried).
2. 11/2 cups of milk.
3. 2 tablespoons of sugar.
4. 1 tablespoon of butter or margarine.
5. 1 tablespoon of cooking oil of choice. (Please not palm oil😒).
6. 1/2 teaspoon of salt.
7. 2 teaspoon baking powder.
8. 1 large egg or 2 small eggs.
Procedure.
1. In a clean medium sized bowl,mix the dry ingredients (corn flour,sugar,salt excluding the baking powder).
2. Add the cooking oil,egg and milk and mix thoroughly with a spatula or cooking spoon.
(While mixing the ingredients,the oven should have been preheated to 400 degree Fahrenheits).
3. Allow the batter to stand for 20-30 minutes for the corn flour to be softened a bit.
4. When the time is lapsed,mix thoroughly again and add the baking powder,mix thoroughly(the baking powder makes it fluffy).
5. Grease the baking pan with the butter,pour the batter into the pan and set in the preheated oven.
7. When baked,remove the baking pan from the oven and allow to cool,using a knife,gently poke at the edges of the cornbread to facilitate easy removal from pan by turning the baking pan face down on a tray or ceramic plate to remove the cornbread.
8. Savour as you like. With cocoa beverage,warm milk,coffee,tea or yoghurt.
If an oven is not available, a coated non-stick pot or pan could be used.
1. The non-stick pot or pan should be greased with butter or margarine and heated on low heat.
2. After 5 minutes,the batter should be poured into the pan and cover with the lid.
3. Cook for 10minutes on low/medium heat.
4. After 10 minutes,remove from the pan and place the other side of the cornbread on the bottom of the pan and turn on the heat for 5minutes/10 minutes on low heat to cook thoroughly.
5. When thoroughly cooked,remove from the pot and place on a cool tray,wire rack or flat ceramic plate.
A sand pot( a make shift oven) can also be used.
PS: To place your orders for corn flour,pap,millet flour,guinea corn flour,wheat flour,sorghum flour,rice flour,kunu call 08088944717.
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