Description
A quick and practical recipe for cornbread that melts in your mouth and is perfect for coffee time!
Ingredients
Scale
DRY INGREDIENTS
- 1 cup of fine cornmeal (135 grams)
- 1/2 cup rice flour (65 grams)
- 1/2 cup of sweet cassava starch (60 grams)
- 1/2 cup of demerara sugar (100 grams)
- 1/2 tablespoon of baking powder (7,5 grams)
- 1/4 teaspoon ground cinnamon (optional)
- 1 teaspoon fennel seeds (optional)
- 1 pinch of salt
WET INGREDIENTS
- 1 egg (50 grams)
- 1/4 cup melted coconut oil (60 ml)
- 1/4 cup of coconut milk (60 ml)
Instructions
- Preheat the oven at 180ºC, grease a pan 30 x 40 cm with a little oil and sprinkle some cornmeal.
- In a bowl add all the dry ingredients and mix well with a fork.
- Add the wet ingredients to the already mixed dry ingredients and stir with a fork.
- When it gets too heavy to move with the fork put your hand in the dough to get the point, the mass it should not be dry and you should be able to make balls with the dough.
- If the dough is too sticky wash your hands and test again, if necessary add more corn flour.
- Make 12 balls of approximately 1 tablespoon of pasta and place in the greased and floured pan, leaving a space of at least 3 cm.
- Bake in a preheated oven 180ºC for approximately 25 minutes.
- Leave cool on a rack or plate lined with absorbent paper and then store them in a glass tightly closed.
Notes
- I have not tested the recipe with a “flax egg”, but I have received feedback that it works very well. To make the flax egg, use 1 tablespoon of flaxseed flour with 3 tablespoons of water, let it sit for 10 minutes before using.
- If you don't want to use coconut milk or any other plant-based milk, my suggestion is that you use 2 tablespoons of water with 2 tablespoons of oil. If you only use water, the cornbread will be drier.
- You can use another vegetable oil of your choice or even butter.
- You can replace the demerara sugar with another sugar of your choice or even sweetener, but with sweetener the texture is slightly affected.
- You can add up to 1/4 cup of shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Handmade
- Cuisine: Brazilian
Nutrition
- Serving Size: 12 units
- Calories: 219
- Sugar: 8.4 grams
- Sodium: 1%
- Fat: 6.2 grams
- Saturated Fat: 4.9 grams
- Unsaturated Fat: 0.8 grams
- Trans Fat: 0%
- Carbohydrates: 13%
- Fiber: 1%
- Protein: 3%
- Cholesterol: 5%
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