Easy cornbread
Based on 6 ratings
"This is a very simple and rustic corn bread. It goes well with my chili con carne, which you can also find on Kitchen Stories under "Christian's chili con carne.""
Difficulty
Easy 👌15
min.
Preparation
25
min.
Baking
0
min.
Resting
Ingredients
Servings2
25 g
canned sweet corn
27½ g
whole-grain flour
18¾ g
polenta
⅛ tbsp
baking powder
⅛ tsp
salt
10 g
maple syrup
22½ ml
milk
¼
eggs
13¾ g
unsalted butter
MetricImperial
Utensils
oven, baking pan, bowl, whisk, toothpick
Nutrition per serving
Cal170
Protein4 g
Fat7 g
Carb24 g
Step 1/3
- 25 g canned sweet corn
- 27½ g whole-grain flour
- 18¾ g polenta
- ⅛ tbsp baking powder
- ⅛ tsp salt
- oven
- baking pan
- bowl
- whisk
Preheat the oven to 200°C/490°F. Coat a baking pan with nonstick spray. Mix dry ingredients together in a bowl.
Step 2/3
- 10 g maple syrup
- 22½ ml milk
- ¼ eggs
- 13¾ g unsalted butter
Add maple syrup, milk, eggs, and butter to the bowl, and stir until smooth.
Step 3/3
- toothpick
Transfer to a baking pan and bake for approx. 20 - 30 min., or until a toothpick inserted into the center of the bread comes out clean.
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