Basic Cornbread | 玉米麵包

Cornmeal is made of a type of corn called dent corn. Unlike the sweet corn we usually use for salad or barbecue, dent corn has little sweetness and contains higher starch. After drying and various grinding processes, dent corn becomes cornmeal that is fine to coarse in consistency, depending on the range of grinding. Cornmeal is widely used for making cornbread, polenta, or tortilla, and it comes in yellow or white colours.

Actually, cornbread originated with Native Americans. Before the European settlers set foot on America, the Natives had already had a long history of using the dried cornmeal to make cornbread as their staple.  But the original recipe is very basic, combining just cornmeal and water, or sometimes lard.  So the taste was rather bland. Later the Europeans adopted the recipe and added milk and butter to make it more flavourful.

We should really thank the Native Americans.

INGREDIENTS:

1/4 cup Butter

1 cup Milk

2 Eggs, large

1.25 cups Yellow Cornmeal

1 cup All Purpose Flour

1/2 cup Sugar

2 tablespoons Baking Powder

pinch of Sea Salt

做法：

1/4 杯  牛油

1 杯  牛奶

2 隻  雞蛋，大

1.25 杯  黃玉米粉

1 杯  多用途麵粉

1/2 杯  糖

2 湯匙  泡打粉

小撮  海鹽

DIRECTION:

1. Preheat the oven to 350F.  Melt butter in microwave; let it cool.

2. In a large bowl, whisk two eggs.  Add melted butter and milk; whisk again until it is combined.

3.  Add all the remaining ingredients.  Gently mix until it is incorporated.

4. Line a baking tray with parchment paper.  Pour the mixture into the tray and smooth the surface with the back of a spoon.

5. Bake it for about 15-20 minutes, or until the corn bread rises up and is firm.  Let it cool completely on a rack before slicing them.

做法：

1. 預熱焗爐至350F 。 用微波爐熱溶牛油；放涼。

2. 在大碗內打勻兩隻雞蛋。下牛油和牛奶；攪打至均勻。

3. 加入剩餘材料；拌勻成麵糊。

4. 焗盤上舖上焗紙，倒入麵糊，用匙背舖平。

5. 焗15-20分鐘。取出，置架放涼。