Cornbread

Cornbread is a very popular cake in the United States where it is not usually missing from the Thanksgiving table. It is usually served as a dessert with some "topping" such as whipped cream, honey or some kind of syrup.

Although it can be made only with corn flour, it is usually mixed with wheat flour because, as the former lacks gluten, it would be very "brick"-like (gluten is the protein that allows the bread to puff up). If there is someone with celiac disease or gluten intolerance in your home, you should use gluten-free flours such as corn, only you will have to work the dough more so that it takes in air and inflates.

Being a North American recipe, the measurements are given in "cups", which usually vary between 200 and 250 ml for the recipes of that country. In this blog, the 200 ml is always taken as a reference. The only thing that must be taken into account is that it should be always the same for all the ingredients.

INGREDIENTS

• 1 cup of flour (wheat)
• 1 cup of corn flour
• 1 cup of milk
• 2/3 cup (150 ml) granulated sugar
• 1/3 cup (70 ml) melted unsalted butter
• 1 large egg
• 20 grams (1 tbsp) of baking powder
• 1 pinch of salt

In a bowl, mix the dry and sifted components: corn and wheat flour, sugar, chemical yeast and a pinch of salt.

When they are well mixed, we add the liquid components, that is, the milk, the egg and the butter. We beat well that there are no lumps.

We grease a silicone or metal mold of 20 cm (8 or 9 inches)  in diameter (it can be single use) in which case it should be well greased with butter, preferably round.

Pour the batter into the pan and preheat the oven to 200 degrees (390 F) .

Introduce the mold and bake for about 25 minutes. To check that it is ready, stick a toothpick in the center and if it comes out dry, it is ready.

It is allowed to cool slightly but is always served hot, garnished with whipped cream, syrup, etc.