Practical and delicious, this corn bread is even better with a good coffee or tea!
Try this corn bread with jam or butter!
1 kilo of wheat flour
1 can of corn
1 can of cornmeal (use the same measure as the can of corn)
2 cans of milk
1/2 can of oil
6 tablespoons of sugar
2 packets of dry yeast
1 teaspoon of salt
1 egg for brushing
- Add the milk, cornmeal, oil, drained corn, sugar, salt in a blender and blend until smooth.
Transfer the mixture to a container, add the yeast and stir well.
Add the wheat flour little by little and stir until homogenized.
- Transfer the dough to a smooth, floured surface and knead until smooth but not too sticky.
Let it rest for at least 40 minutes and knead for a few more minutes.
Shape the dough into a roll and divide it into 3 equal parts.
- Open the pieces well with a rolling pin.
Roll each piece to form the buns and let it rest for at least an hour.
Brush the surface of the buns with the egg and then sprinkle cornmeal.
- Bake the corn buns in a preheated oven at 180º₢ for approximately 40 minutes, or until golden, and the recipe is ready.