8 Tishrei 5781 / Saturday, September 26, 2020 | Torah Reading: Ha'azinu
 
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Corn Bread - The “Cake” That Will Make Your Day!    

Corn Bread - The “Cake” That Will Make Your Day!



Is it bread or is it cake? A wonderful pastry that anyone can make. Suitable for breakfast and even as a dessert!

 



Preparation time: 45 minutes including baking 

Level of Difficulty: Easy 

Kashrut Type: Dairy 

  

The cornbread is a simple and wonderful pastry that anyone can make. It is suitable for breakfast, as an extra serving of a dairy meal, and even as a dessert. The main downside is that it is hard to stop eating from it - so invite friends. 

  

Don't tell anyone, but it's actually a cake - cornbread is what English is called "Quick Bread," which usually means a pastry that includes flour, eggs, and baking powder. You can also add a little more sugar to the cornbread, drizzle a sweet or lime sauce on it and / or serve with an ice cream ball or even whipped cream, and everyone will praise your original and surprising dessert! 

  

The version here is only half sweet and you can really feel the flavors of the corn and butter. It will also taste cold, but it will be most delicious when it is a little hot and topped with melted butter shavings (you can just slip a slice of butter on it after removing from the oven). 

  

There are some surprising things in this pastry: the ease of preparation, the delicious scent as it’s baking, and the difficulty to stop eating it!  

  

 

INGREDIENTS 

240 g (1 ½ cups) corn flour 

75 grams (a bit more than ½ cup) white flour  

5 grams (a bit more than 1 tsp) baking powder  

1 ½ tablespoons brown sugar 

1 teaspoon salted salt 

1 egg 

1 ½ cups yogurt 

25g (5 tsp) cold butter + 25g melted butter 

   

  

PREPARATION 

1. Preheat oven to 180 degrees. 

 

2. In a bowl, mix the flour, baking powder, sugar, and salt. In a separate vessel, beat the eggs and mix well with the yogurt and butter. Combine all ingredients, cover, and  refrigerate  overnight. 

 

3. Grease the mold well with 25 grams of butter. It's okay if the butter is not evenly smeared. 

 

4. Pour batter into the pan and transfer to oven. Bake for about half an hour. Remove when the pastry begins to brown and separate from the sides of the mold. Refrigerate for at least 10 minutes before serving. 

  

It is most fun to serve the cornbread when warm and cut into cubes. Put a thin pat of butter on the warm cornbread so that it melts on top. 

 

* * *  
 

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 





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