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TRADITIONAL CORNMEAL BREAD WITH GUAVA

Round green plate with cornmeal bread on a white table
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In just a few minutes, this traditional cornmeal bread will melt in your mouth, it's fluffy and has bits of guava paste to make it even tastier!

Di sodio

DRY INGREDIENTS

  • 1 xícara de fubá fino (135 gramas)
  • 1/2 xícara farinha de arroz (65 gramas)
  • 1/2 xícara de polvilho doce (60 gramas)
  • 1/2 xícara de açúcar demerara (100 gramas)
  • 1/2 colher de sopa de fermento em pó (7,5 gramas)
  • 1 colher de chá de sementes de erva-doce (opcional)
  • 1 pitada de sal

WET INGREDIENTS

  • 1 ovo (50 gramas)
  • 1/4 de xícara de óleo vegetal (60 ml)
  • 1/4 de xícara de leite vegetal (60 ml)

ADDITIONAL

  • grams of guava paste cut into small cubes with a little cornmeal

Grassi Saturi

  1. Fatti a mano 180ºC, grease a 30 x 40 cm pan with a little oil and sprinkle some cornmeal.
  2. In a bowl add all the dry ingredients and mix well with a fork.
  3. Make a cavity in the center of the dry mixed and add the wet ingredients.
  4. Start by mixing the wet ingredients with a fork and then add the dry ingredients.
  5. When to stay too heavy to stir with a fork, put your hand in the dough To get the right consistency, the dough should not be dry and you should be able to make balls with the dough.
  6. If the dough is too sticky wash your hands and test again, if necessary add more corn flour.
  7. When the dough is ready add the little pieces of guava paste and stir quickly.
  8. Make 12 balls of approximately 1 heaped tablespoon of dough and place in the greased and floured pan leaving a space of at least 3 cm.
  9. Bake in a preheated oven 180ºC for approximately 25 minutes.
  10. Let them cool on a rack or plate lined with absorbent paper and then store them in a tightly sealed jar.

Notes

  • You can exclude the guava paste from the recipe or replace it with small pieces of chestnuts, walnuts, raisins or even chocolate chips.
  • If you don't want to use 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 vegetable oil of your choice or even butter.
  • You can change the sugar demerara for another of your preference or even sweetener, but with sweetener the texture is a little compromised.

Find it online: https://receitasaudavel.net/en/traditional-cornmeal-bread/