The metal pan is still at the beginning but let me ask you, bloggers from all over the world, how can you keep a food blog and NOT think about food 24/7? This is SO at the beginning that we just launched our facebook page, please if you have a moment… go and like it! Like it NOW! -> the metal face <-
But we don’t want to be pushy…
Still keeping in the field of the “unknown around this part of Europe so we wanna try it because it looks delicious”, cornbread is a staple dish in the US. Weird how we italians never really thought about this!! It’s well known that we love bread and carbs, and of course we use cornflour for a other recipes so… oh well. Somebody somewhere invented cornbread and that’s enough. THANK YOU, anonymous benefactor!
Because these are good! And so quick to bake! Good with almost everything but the best part is dipping them in a good hot soup. How do americans usually eat cornbread? Let us know!
We usually use self-rising flour instead of flour + baking powder and soda, it’s easier to get the right proportions, but the addiction of the cornflour makes it impossible this time! Damn corn!
Listen to: Korn – Did my time
Drink: Tequila shot – Because when in doubt tequila is always good for you.
- 1 cup cornflour
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 baking soda
- 1/2 tsp salt
- 1 cup + 2 tbs milk
- 1 tbs lemon juice
- 1/4 cup butter, melted
- 1 + 1/2 tbs granulated sugar
- 1 egg
- Preheat oven at 430° F (220° C)
- Mix together roughly 3/4 cup of cornflour, flour, baking soda, baking powder and salt
- In a different bowl mix together the rest of the cornflour and half of the milk, then put it in the microwave for 1 minute. Remove, mix and put it together for about 30 seconds, repeat again and again until it’s well mixed and thick (2-3 times should suffice). It seems impossible at the beginning but they DO mix!
- Add to the second bowl the rest of the milk, butter and sugar and mix well, then incorporate the egg
- Add the content of the first bowl and mix well, it can be pretty thick but do it! You can do it!!
- Cook in a muffin tin at 430° F (220° C) for 13-17 minutes, checking after 13 to see how it’s going…
Now for the final touches:
- Calories: 268 each
- Fridge: 3 days
- Freezable: yes!!
- Next day: still good!
- Cold: yummy
- Hot: superyummy
- Re-heating: you bet!!!