Savory corn bread
It's cornbread with its dryness. I think it's the easiest baking dish to make.
6 serving
Within 60 minutes
초희
Ingredients
  • Gravity powder
    135g
  • corn flour
    100g
  • egg
    100g
  • Butter
    38g
  • Milk
    60g
  • Baking powder
    7g
  • baking soda
    1/4t
  • Salt
    1/4t
  • Sugar
    38g
  • a grain of corn
    70g
  • Eggs
    1ea
Cooking Steps
STEP 1/5
Beat in eggs, butter, milk, and sugar, then mix with cheddar. (Picture: whipped cream + egg + sugar)
STEP 2/5
It is more convenient and better to knead all the ingredients in a baking machine or food processor. Do not knead it for a long time like bread dough, but just make it smooth.
STEP 3/5
Mix it just enough to clump together and divide it into 90-100g. If you want to make it big, divide it into 120-130g. Shape into a rugby ball, cut in the middle, and spread the yolk on both sides. I mixed a bit of milk with the yolk and applied it.
STEP 4/5
Bake in a preheated oven at 180 degrees for about 20 minutes. If you have a large mold, the temperature and time may vary from oven to oven for about 30 minutes, so please adjust it. You can grill the butter in the cut if you like. I skipped it.
STEP 5/5
I think the requirements are a little less wide. Cornbread, whose dryness is its charm. But freshly baked bread wasn't dry at all. It's also good because it's warm and cozy, but I think it's good to eat it after it's completely cooled down.
You can add 100g of whipped cream instead of butter and milk. I made it with 150g of gravitational flour + 70g of corn flour, and it was a little softer.
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