- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“This traditional homemade cornbread combines fine cornmeal and wheat flour with milk, eggs, and baking powder in a practical beaten batter. Baked at 180°C in a greased pan, it brings a golden crust and a soft and aromatic center.”
What you need to know
- The proportion between cornmeal and wheat flour balances the rustic flavor with the support and binding needed in the pan.
- Mixing the liquids with the dry ingredients beforehand without excessive kneading provides a moist crumb with a soft sandy texture.
- The chemical leavening agent mixed delicately at the end ensures uniform growth during the 40 minutes in the oven.
Ingredients
Main
- 2 cups of fine cornmeal
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- ½ cup of sugar
- ½ cup of oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- For an even tastier bread, add fennel seeds to the dough.
- If the dough is too dry, add a little more milk.
- Use cornmeal for a different and crunchy texture.
- Try replacing the sugar with honey.
- Let the bread cool completely before storing to avoid moisture.
Instructions
Principal
- In a bowl, mix the flours, sugar, and salt.
- In another bowl, beat the eggs with the milk and oil.
- Add the liquid ingredients to the flour mixture and stir until you get a homogeneous dough.
- Lastly, add the baking powder and mix gently.
- Pour the batter into the previously greased loaf pan.
- Place in the oven and bake for about 40 minutes or until the bread is golden and firm to the touch.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Sift the corn and wheat flours together to aerate the dry mixture and avoid lumps in the liquid batter.
- Grease the bread pan with oil and sprinkle fine cornmeal instead of wheat flour to create a crispy golden crust.
- Wait for the bread to cool completely on a wire rack before unmolding so the slices don't crumble.
Variations
- Cornbread with fennel: add a teaspoon of fennel seeds to the dough for a typical rustic aroma.
- With grated cheese: mix half a cup of standard Minas cheese or grated parmesan into the dough before baking.
- Bread with guava paste: pass small cubes of guava paste in cornmeal and spread over the dough in the pan before putting it in the oven.
Substitutions
- Fine cornmeal (fubá) can be replaced with pre-cooked flaked cornmeal (milharina) or crushed flocão corn flakes.
- Refined white sugar can be substituted with demerara sugar, soft brown sugar, or honey.
- Whole cow's milk can be replaced by diluted coconut milk or oat plant-based drink in the same cup.
How to store
Store the bread in a closed container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To consume the slices warm, heat briefly in the skillet with a knob of butter or in the toaster.
Can it be frozen?
Freeze the already baked and cooled bread cut into slices separated by parchment paper in a hermetic bag for up to 2 months. To defrost, heat the slices directly in the bread toaster or in the oven preheated to 180°C for 5 minutes.
What to serve with
Serve warm with salted butter melting over the slice, creamy farmhouse requeijão, or slices of fresh Minas cheese. Perfect accompaniment for fresh brewed coffee or a cup of black tea with cinnamon.
Frequently asked questions
Why does cornbread need wheat flour?
Corn does not contain gluten; wheat flour provides the elastic structural network that traps air and prevents the bread from crumbling.
Can I use biological yeast in this same recipe?
This recipe is formulated for quick chemical yeast (cake type); for fresh yeast, the dough requires kneading and resting.
What to do if the dough seems too thick before baking?
Add two to three tablespoons of warm milk and stir with a spatula until creamy and fluid.
How to know if the cornbread is completely baked?
Insert a wooden toothpick into the center of the pan after 40 minutes; the toothpick should come out completely clean and dry.
