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Round green plate with cornmeal bread on a white table

TRADITIONAL CORNMEAL BREAD WITH GUAVA

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

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Description

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!

Ingredients

Scale

DRY INGREDIENTS

  • 1 cup of fine cornmeal (135 grams)
  • 1/2 l'icona di stampa65 grams)
  • 1/2 piazze, icona60 grams)
  • 1/2 cup of demerara sugar (100 grams)
  • 1/2 tablespoon of baking powder (7,5 grams)
  • 1 teaspoon fennel seeds (optional)
  • 1 pinch of salt

WET INGREDIENTS

  • 1 egg (50 grams)
  • 1/4 cup of vegetable oil (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 1/4 cup of plant-based milk (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.

ADDITIONAL

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

Instructions

  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.
  • Prep Time: 15 minutes
  • Cook Time: 21 mg
  • Category: Snack
  • Method: Roasted
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 12 units
  • Calories: 155
  • Sodium: 4%
  • Fat: 10%
  • Saturated Fat: 4%
  • - Trans Fat: 0%
  • Carbohydrates: 8%
  • Fiber: 1%
  • Protein: 2%
  • Cholesterol: 17.66 mg

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