Accueil Sweet Cornbread


Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
The “cornbread” that you could discover in my culinary journey from Boston, is a kind of corn cake. It looks more like a cake than bread. It is delicious out of the oven but also reheated the next day. Cornbread is more typically Southern American and can be found in an endless number of recipes. That’s why I specify Boston, because I got as close as possible to the one served in the famous Boston restaurant. Very easy to make, but you will have to find the corn flour. You can find it at the Colombian grocery store at 78, rue Dunkerque in the 9th district of Paris. You can now also find it in “organic” stores  I searched, tested and adjusted this recipe which is the same as the one found at the Boston restaurant, the “Union Oyster House”…

Recipe for “Boston Cornbread”:

-170g of soft butter
-370g of sugar
-3 eggs
-100g of oil
-1 packet of baking powder (11g)
-315g of flour
-180g of corn flour
-2 teaspoons of salt
-240g of semi-skimmed milk

Preheat the oven to 180°C.
Place soft butter and sugar in a bowl. I used my kitchenaid food processor to mix everything together, it’s much faster!

Place the wheat flour, cornmeal and baking powder in a separate bowl. Mix well. 

Mix the butter and sugar until creamy, then add the whole eggs. 

Add oil and mix again. 

Add the dry mixture (flour and yeast) and mix well. 

Finally, add the milk and let the sheet turn (that’s the “k” of the kitchenaid or kenwood) for at least 3 minutes. 

The resulting mixture is frothy. 

Pour the dough into a buttered and floured 23cm x 23cm square or rectangular pan…

Place in the oven for 45 to 55 minutes depending on the power of the oven. The cornbread will puff up and brown. It should be well cooked in the middle. 

Turn out and cool on a rack. 

Cut with a bread saw, the “cornbread” is eaten hot. It can also be heated in the microwave for a few seconds.

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