An American-style cornbread made quickly without yeast, using baking powder, with a slightly sweet flavor and crumbly texture. This practical loaf, served hot alongside soups and stews, comes together on the table in no time.
Mix the cornmeal, flour, baking powder, sugar and salt thoroughly in a bowl.
Add the eggs, milk, and melted butter to the dry mixture and stir briefly until no lumps remain, without overworking it.
Pour the mixture into a greased mold and bake in a preheated oven until a toothpick inserted into the center comes out clean.
Important: Don't overmix the batter; cornbread batter should stay light and slightly airy like cake batter, over-mixing makes it tough. Allergen: contains wheat (gluten), dairy products, and egg.
If you pour it into a mold preheated a few minutes beforehand before putting it in the oven, you get crispier edges.
Admin DadaGastro · verified in test kitchenKesinlikle tekrar yapacağım. Sofrada hemen bitti, çok beğenildi. Herkese tavsiye ederim, güzel bir tarif.
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