To prepare a delicious corn bread, the first step is to prepare the mold. If you have a special corn mold, grease it well with butter and place it in the preheated oven at a high temperature of about 220°C. This step will help achieve a golden and crispy crust. If you do not have a corn mold, a standard baking pan measuring 22x22 cm will work perfectly.
In a large bowl, mix the dry ingredients: cornmeal, white flour, baking powder, salt, and sugar. Make sure all the ingredients are well combined to achieve a uniform texture. Once mixed, make a well in the center of the dry mixture. This will be where you add the wet ingredients.
In another bowl, beat the eggs until frothy. Add the buttermilk and melted butter, mixing well until you achieve a homogeneous composition. It is important not to overmix, as excessive mixing can lead to a dense and heavy bread. Once the wet ingredients are well combined, pour them into the well made earlier in the dry mixture. Use a spatula to integrate all the ingredients, but be careful to maintain a fluffy texture.
Remove the mold from the oven, wipe it a bit with an absorbent towel to remove excess butter, and grease again with butter, being careful to use kitchen gloves to avoid burns. Pour the bread mixture into the corn molds or the baking pan, ensuring it is evenly distributed.
Put the mold back in the preheated oven at 220°C. The baking time will vary depending on the chosen mold: about 20-25 minutes for the baking pan and 15-20 minutes for the corn molds. Check if it is baked by inserting a toothpick in the center; if it comes out clean and golden, the bread is ready.
Remove the bread from the oven and let it cool for a few minutes before turning it onto a platter. Cut it into squares or slices, depending on your preference. It is absolutely delicious eaten warm, alongside stuffed cabbage rolls or simply spread with butter. Also, for an even more special taste, you can add a sweet jam or plum preserve on top, just like my grandmother used to make in my childhood. This corn bread will surely bring a touch of nostalgia and joy to every meal!
In a large bowl, mix the dry ingredients: cornmeal, white flour, baking powder, salt, and sugar. Make sure all the ingredients are well combined to achieve a uniform texture. Once mixed, make a well in the center of the dry mixture. This will be where you add the wet ingredients.
In another bowl, beat the eggs until frothy. Add the buttermilk and melted butter, mixing well until you achieve a homogeneous composition. It is important not to overmix, as excessive mixing can lead to a dense and heavy bread. Once the wet ingredients are well combined, pour them into the well made earlier in the dry mixture. Use a spatula to integrate all the ingredients, but be careful to maintain a fluffy texture.
Remove the mold from the oven, wipe it a bit with an absorbent towel to remove excess butter, and grease again with butter, being careful to use kitchen gloves to avoid burns. Pour the bread mixture into the corn molds or the baking pan, ensuring it is evenly distributed.
Put the mold back in the preheated oven at 220°C. The baking time will vary depending on the chosen mold: about 20-25 minutes for the baking pan and 15-20 minutes for the corn molds. Check if it is baked by inserting a toothpick in the center; if it comes out clean and golden, the bread is ready.
Remove the bread from the oven and let it cool for a few minutes before turning it onto a platter. Cut it into squares or slices, depending on your preference. It is absolutely delicious eaten warm, alongside stuffed cabbage rolls or simply spread with butter. Also, for an even more special taste, you can add a sweet jam or plum preserve on top, just like my grandmother used to make in my childhood. This corn bread will surely bring a touch of nostalgia and joy to every meal!
Ingredients
2 tablespoons of butter + some extra for greasing the pan 200 g cornmeal 180-190 g white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1/2 teaspoon salt (or a bit more if you like it saltier) 2 eggs 400 ml buttermilk (or yogurt mixed with sweet milk to make a total of 400 ml)