Learn how to make a tasty, practical and melt-in-your-mouth cornbread!
Delicious and simple to make, cornbread is even tastier with a cup of coffee!
50 ml of milk
2 cups of flour (wheat)
2 cups (tea) of mimoso cornmeal
1 cup (tea) of sugar
1 tablespoon of cake yeast
1 tablespoon of fennel
1 yolk for brushing
3 tablespoons of butter or margarine
- Add the wheat flour, mimoso cornmeal, sugar, fennel, eggs, butter or margarine, yeast and mix well.
Add the milk and knead the dough on a clean bench until smooth and homogeneous.
- Divide the dough in half.
Roll each part into the dough until thin and elongated.
Then cut each half into 10 equal pieces.
Roll a ball with each piece and arrange the breads in a greased and infarinhada shape.
- Brush the egg yolk on the buns and bake them for approximately 40 minutes in the oven preheated to 180º.
- Carefully remove the cornbread from the oven, wait for it to cool a little before serving and the recipe is ready.