Cornbread
A quick-bread cornbread with no proofing needed — just mix everything, shape it, and bake right away. Bread flour with cornmeal and canned corn gives it a nutty, mellow flavor, golden outside and moist inside. From mixing to baking it takes just 30 minutes, making it an easy treat for breakfast or a snack.
Ingredients
Main
- Bread flour200 g
- Cornmeal150 g
- Canned corn100 g
- Eggs3
- Water110 g
- Butter50 g
- Sugar80 g
- Baking powder15 g
- Salt2 g
- Egg yolk (for brushing)1
Directions
- 1
In a bowl, add all the ingredients except the egg yolk (reserved for brushing) and mix until well combined.
- 2
Once it comes together, knead lightly just until the dough no longer sticks to your hands. Working in the canned corn now makes it even better.
- 3
Divide the dough into 120 g portions.
- 4
Shape each piece into a diamond. You can also just roll them into rounds if you prefer.
- 5
Score a slit down the middle, brush with the reserved egg yolk, and sprinkle with sugar.
- 6
Bake in an oven preheated to 180°C (350°F) for 17 minutes until golden, and it's done.
Tips
The diamond shaping, scoring, and egg-yolk brushing are all optional — shape it however you like and just score the top before baking. Drain the canned corn a little before mixing so the dough doesn't get too wet.