How to cook cornbread in the oven. Corn bread without wheat flour recipe

From cornmeal fine grinding, you can bake bread, tasty and healthy.

We will tell you how to cook bread from cornmeal in the oven at home.

Some people bake yeast bread from a mixture of corn and wheat flour, it is, of course, useful, but not suitable for everyone.

Yeast-free bread made from cornmeal is more useful, you will definitely succeed, while the inhabitants of Latin America have been baking tortillas known since ancient times - corn tortillas.

Corn diet bread without wheat flour and yeast - recipe

• corn flour - 2 cups;
• kefir - 1 glass;
• chicken egg - 1 pc.;
• salt - 1 pinch;
• baking soda - 1 pinch;
• ground spices ( nutmeg, turmeric, ginger, cumin, coriander, fennel);
• grease for greasing the mold butter or a piece of lard).

It will be better if we take 1 cup of finely ground cornmeal and 1 cup of a slightly coarser one. You can also replace half a serving of cornmeal - barley, buckwheat or oatmeal. If you did not find these types of flour on sale, you can easily get them by grinding cereals at a small home mill. To obtain barley groats, barley is familiar to us, for oatmeal - unsteamed flakes.

Mix corn flour (or mixed with flour from another cereal) with kefir, soda, salt and an egg. You can also knead the dough with water or milk, in which case the soda must be extinguished with a few drops. lemon juice. The egg can also be omitted if your diet requires it. Add some spices to the dough to improve the taste and aroma. If you like, add 1-2 tablespoons of sesame seeds, this will improve the texture of the dough as well as the overall healthiness of the baking. The dough should not turn out too steep, slightly knead it, roll it into a lump and let it stand for about 20 minutes. During this time, we will heat the oven to about 200 degrees.

Lubricate the form with fat, fill with dough to 3/4 of the depth and place in the oven. Can be sprinkled on top sesame seed. Bake cornbread for 25-30 minutes.

Such bread should not be baked much, it is tastier fresh, count on 1-3 meals.

Bread made from corn flour has an interesting feature: it is loose, with a crumbly crumb, but due to a small amount of gluten, it is not very fluffy. It bakes great. Doesn't get stale, doesn't become sticky, retains its taste qualities. Very tasty, with a rough texture, real rustic bread. I love him very much. I bake often various additives. This time I baked bread from corn and wheat flour. About the features of kneading and molding, I will tell you in detail in the recipe. There are no difficulties, you just need to get used to the new flour and not let the dough stand for a long time.

Wheat flour is added to cornbread, without it the dough will not rise. If you add more, the loaf will be fluffy and tall. Smaller is flatter, but much more useful.

Ingredients

To make wheat and corn bread you will need:

• water - 0.5 cups;
• wheat flour - 80 g;
• fresh yeast - 15 g;
• granulated sugar - 1 tbsp. l;
• table salt - 1 tsp.

• finely ground corn grits or flour - 130 g;
• warm water - 0.5 cups;
• any vegetable oil - 3 tbsp. l;
• wheat flour - 180 g.

How to bake cornmeal bread in the oven. Recipe

In a deep bowl, mix salt, sugar and fresh yeast. Yeast in this bread recipe will need a little more than in others. This is due to the fact that the dough is denser, heavier.

Grind until you get a watery slurry. I heat up half a glass of water.

I'm flooding warm water yeast, stir. If the salt is large, grayish, filter through a fine sieve to remove all impurities.

For dough, I sift flour into water with yeast. You don’t need to make a thick one, 4 tbsp is enough. l. or 80 grams.

I shake with a whisk or rub with a spoon in homogeneous mass. The density of the dough resembles good homemade sour cream. I cover the bowl and put it in heat for 20-25 minutes.

Dough for cornbread I cook fast way: I let it rise, but I don’t wait until it starts to settle. Yeast "woke up", got stronger and you can knead the dough.

Instead of flour I took corn grits very fine grind. Sifting is not necessary, immediately poured into a bowl and poured half a glass of well-warm water.

After a few minutes, the cereal swelled, absorbed the liquid. He shifted the dough to her, stirred it.

Sift white flour, leaving a little for kneading. I give the proportions for bread, which will be dominated by cornmeal, it is more healthy and unusual in taste. If you are closer traditional recipes, then you can increase the amount of wheat flour, and take less corn flour.

I sifted the rest of the flour on the board, laid out the dough. You see, by consistency and by appearance it is different from the usual.

At the beginning of the kneading, the dough will be heavy and sticky. But do not rush to flavor it with flour, it is better to grease your palms with oil and continue kneading, folding and rolling in the same way as you knead plain dough. To the touch, it will not be smooth and uniform due to inclusions of finely ground grains.

After about ten minutes, the dough will become soft, supple and will easily gather into a neat bun.

Now about the features of proofing. If you want the bread to be taller, bake in a tall form with sides or in a cauldron, pan. I decided to make a cornbread recipe for those who don't have a proofing basket or special baking pans. I will bake on a baking sheet. If you bake in a mold, grease the bottom and walls with oil, lay out the dough. If on a baking sheet, then for proofing you will need a pan or bowl with a rounded bottom. I used the same bowl that I used to make the dough. Covered with a towel, sprinkled with flour and cereals so that the dough does not stick to the fabric.

He laid out the bun with the smooth side down. Covered, let stand in a warm place for 30-40 minutes.

Do not let the dough rise too much, as soon as it has doubled - it's time to bake.

The baking sheet was lined with baking paper. He carefully turned the bowl of dough over and removed the towel.

I put it in a hot oven (warmed up to 200 degrees) on the middle shelf. If you bake in the form, the top will remain smooth, without cracks. Round bread on a baking sheet warms up faster, “seizes” with a crust on top, and still continues to rise inside. Thin crust breaks, cracks. Cornbread is baked in the oven for 35-40 minutes until the top is browned.

The loaf is baked well, but if in doubt about readiness, tap on the loaf: the sound should be deaf, as if there is a void inside.

After the oven, transfer to a wire rack. After two or three hours, cornmeal bread will cool down, but it becomes most delicious the next day, when excess moisture leaves and a characteristic aftertaste appears. Happy baking! Your Plushkin.

Homemade bread made from wheat and corn flour

Large bakeries usually offer a rather modest selection of wheat and rye flour or from their mixture. And only in shops that have their own pastry shop or cooperate with small private bakeries can you find a delicious variety of pastries from other types of flour - buckwheat, oatmeal, corn ...

But such delicious breads are very useful, because they bring the necessary variety to our most important food product. If you don't have a similar store nearby, or custom bread is too expensive, you can bake your own. This, by the way, is not only profitable, but also an exciting activity.

Cornmeal bread is more crumbly than wheat bread and is great for toasting. But since corn flour has a coarser grind and almost no gluten, wheat flour is indispensable. By the way, without butter or vegetable oil too.

Thus, for the most part, bread still turns out to be wheat, but corn flour gives it a delicate golden color and a pleasant, finely porous, dryish texture.

Ingredients:

• Water - 195 ml
• Butter, margarine or cooking oil - 2.5 tablespoons
• Salt - 1 teaspoon
• Sugar - 2 tablespoons
• Wheat flour premium- 300 g
• Cornmeal - 100 g
• Dry baker's yeast - 1 teaspoon

Read also:

homemade cornbread recipe

1. It is advisable to measure the amount of ingredients using a culinary scale and measuring spoons, but even in this case, you need to control the consistency of the dough and, if necessary, slightly increase the amount of water or flour.

Mix all ingredients in a deep bowl. Lastly, add the yeast and stir until you get soft dough which practically does not stick.

2. Lubricate the bottom and walls of the bread pan with oil and spread the dough. From the indicated amount of ingredients, 750 g of bread is obtained - this is a standard bread form. If the molds are small, the dough should be divided so that it occupies a little less than half of the mold.

3. Cover the form tightly with a napkin and leave the dough to rise almost to the edge.

4. Preheat the oven to 150 C and bake the bread until its crust is golden and firm for 40-60 minutes. If the bread browns too quickly, cover it with foil, parchment, or plain white paper.

5. Ready bread must be completely cool before cutting. If you cut hot bread, the crumb will crumble. Cornbread is great for sandwiches, tartlets, sandwiches and other snacks. Enjoy your meal!

Nowadays, in every corner of the world, you can get any kind of flour, and there are a huge number of varieties. Among them, cornmeal occupies a special place in terms of nutritional properties. It is yellow, small or granular, obtained from the grinding of corn kernels. Since it does not contain gluten, it is best to always combine it with wheat flour for baking. Baking from such flour in its pure form, without any additives, with yeast is not very successful, it is better to use baking powder in this case. This flour is widely used in nutrition, especially in a gluten-free diet.

It contains nutrients in the form of protein, vitamins A, E and group B, and also contains fiber, which facilitates digestion. It also contains minerals such as:

• magnesium,
• calcium,
• phosphorus,
• cobalt,
• selenium,
• potassium.

The use of products from it will help reduce the risk of developing diseases of the "modern" lifestyle, such as diabetes, obesity, heart disease.

People who are allergic to gluten or suffer from gluten intolerance (a disease known as celiac disease) are forced to eliminate wheat, oats, barley and rye from their diet. They can replace these foods with gluten-free cornmeal baked goods. Corn flour products are also indicated for children and convalescents, they are easily digestible and provide energy, ideal for making breakfast in the form of pancakes, omelettes. A valuable product for breakfast is also cereal. Baking from cornmeal has a pleasant golden color, lightness and tenderness. This flour is widely used in South American countries for baking cornmeal tortillas, as well as dishes such as nachos, tacos and others. In our area, it is not so popular, but it is also used, especially in the menu of people who cannot accept gluten.

This flour has a finer texture. It can replace up to one quarter of regular flour in bread baking and confectionery. It is used for baking tortillas, polenta, hominy, tortillas, rolls and rolls. This flour works well in pancake batter. good addition she will be to shortcrust pastry. From this flour you can bake delicious yeast baking by adding wheat flour. For this you need an oven and a bread maker. You can also bake cornbread in a slow cooker.

Cornstarch, as its name suggests, is derived from corn. It is dried to a fine white powder, is gluten-free and has almost no flavor. This starch is used to thicken sauces and baked goods, in addition to wheat flour. Flour and starch are used in. This is a great benefit of cornbread for people with intolerance to wheat protein - gluten.

Cornbread yeast sourdough recipe

This is a baked goods cornstarch. It has a compact crumb, a beautiful color and a characteristic crispy crust. And, of course, it tastes a little different, so every day is very suitable for a variety of menus.

Sourdough Ingredients:

• 225 g wheat flour
• 225 g water
• 1/8 teaspoon dry yeast (0.5 g), or 1/4 teaspoon ground fresh yeast(1 g).

Mix the components, cover tightly with a cloth and leave at room temperature within 12-16 hours.

Ingredients for Oven Corn Bread Dough Recipe:

• 455 g wheat flour
• 225 g cornstarch (yellow) or flour,
• 342 ml water
• 1 tablespoon salt
• 1.5 teaspoons dry yeast (6 g) or 12 g fresh yeast
• 3 tablespoons of olive oil,
• all sourdough 16 hours.

Cornmeal bread in the oven - cooking

Add cornmeal to a bowl and add water. Leave for 15 minutes. Add remaining ingredients, mix for 3 minutes on low speed, then 3 minutes faster. Leave in a warm place, covered with a cloth, so that the dough grows - for 1.5 hours. After 45 minutes, fold the dough in half.

Divide the dough into 2 parts, cover it and let it rest for 10-20 minutes. Grease the cupcake molds with oil and place the dough in them, let it rise for 1 hour and 15 minutes under a cloth. Before baking, you can cut the top. Bake at 235°C with steam for 40 minutes. Cool on a wire rack.

Note: This is an oven baked cornbread, this dough is not suitable for baking in a bread machine.

Quick homemade cornbread

Ingredients:

• 280 g wheat flour
• 100 g cornmeal,
• 1.5 teaspoons dry yeast
• 160-180 ml of warm water,
• 5 tablespoons warm milk
• 1 tablespoon oil
• 1 teaspoon salt
• 1.5 teaspoons brown sugar

How to bake cornbread

Add ingredients to bowl and mix until soft. elastic dough. Cover with a towel and leave in a warm place for an hour. After this time, knead the dough a little, making a round loaf out of it. The dough can be transferred to a wicker basket or bowl, or kept covered or covered with a cloth on a baking sheet until it rises (40-60 minutes).

Preheat oven to 220 degrees. Grease the dough with oil before placing in the oven and cut a little so that the loaf does not crack during baking. Place a saucepan filled with water at the bottom of the oven. On the shelf above we put a baking sheet with dough. Bake until golden brown (about 35 minutes), then flip and bake the bottom (about 10 minutes). The baked cornbread should make a dull thud when tapped from the bottom.

Corn bread in a bread machine with raisins

Highly good pastries, slightly yellow, soft in the middle. Its only drawback, although it may not be considered a drawback, because tastes are different - it is too soft a crust, not very crispy. For those who have a bread maker, cornbread according to this recipe can be recommended. Moreover, there is practically no need to do anything, the bread machine does everything by itself. This bread machine made from cornmeal is slightly sweet, with raisins and maple syrup. But without exaggeration, this is not sweet pastries, it is slightly sweet, ideal for sandwiches with meat and cheese. Maple syrup gives it an easily noticeable unique taste. Of course, if you do not have syrup, you can do without it. This corn-wheat bread is really worth a try.

Ingredients:

• 500 g wheat flour,
• 100 g cornmeal,
• 400 g buttermilk
• 5 g dry yeast
• 1 teaspoon maple syrup
• 1 teaspoon brown cane sugar
• 2 teaspoons of salt
• 40 g raisins.

We load everything into the bucket of the bread machine according to the cornbread recipe, except for the raisins (the raisins must be loaded into the dispenser or added later on a signal). We start the basic program, which lasts 3.5-4 hours, depending on the model of the bread machine. Before starting, you must also set the appropriate weight (1 kg) and the degree of browning of the crust to your taste. When the machine squeaks, add the raisins.

After baking, we take out the bread and cool it on a wire rack. Cornbread in a bread machine, the recipe of which is presented above, is easy to prepare and will appeal to both adults and children. Instead of raisins, you can add corn grains, just before that, carefully strain the liquid, such pastries will look even more appetizing and interesting.

Gluten Free Corn Bread Without Wheat Flour - Recipe

Cooking time: 120 minutes. This is a gluten free cookie. Cornmeal bread without wheat flour is delicious, moist and crunchy thanks to the presence of flaxseed and sesame seeds.

Cornmeal Bread - Recipe

Ingredients:

• 350 g cornmeal,
• 100 g rice flour
• 50 g buckwheat flour
• 3 tablespoons of flaxseed,
• 2 tablespoons of sesame,
• 3/4 tablespoons of salt
• 1.5 tablespoons of sugar
• 12 g dry yeast
• 600 ml warm water.

Cooking method

Blend all ingredients together on low speed. Cover the bowl with a cloth and let rise in a warm place for 20 minutes. Place the batter in two cupcake tins, glass or aluminum 10 x 24 cm, and let stand again in a warm place, such as near a radiator, for 20 minutes. In the meantime, preheat the oven, put the forms in hot oven and bake at a temperature of 180 degrees for 40 minutes, then take out the products from the molds and bake on the wire rack for 10 minutes.

Recipe note

It seems that this cornmeal bread without wheat should be a little higher, but this is the fault of cornstarch, which is quite heavy. During proofing, it will grow beautifully, but then during baking it will decrease a little - this is normal.

Step 1: Prepare the dough.

Step 2: .

So, if you already have corn flour, then mix it with wheat flour in the first bowl and add the baking powder. In the second bowl, we pour vegetable oil, leaving a little for mold lubrication slightly heated kefir and break the egg. Add salt. Beat with a whisk or mixer a minute or two. After that, while stirring, slowly pour the flour into the liquid mixture. Whisk well again for a few minutes. As a result, you should get a dough that does not slip off the spoon.

Step 2: Bake.

The oven heats up to 180-200 degrees. A baking dish or a frying pan - depending on what we have - is lubricated vegetable oil. On top - the dough is laid out. We give the desired shape to the future bread. Put in the oven and bake 20-30 minutes.

Step 3: Serve the cornbread.

Step 5: .

We take out the finished bread with a toasted crust from the oven, let it cool a little, put it on a dish and cut it into pieces. You will notice that the flesh of the cornbread has a magical golden color. Use warm or chilled. Enjoy your meal!

If there is no corn flour, then the lack problem can be solved as follows: we take corn grains and grind them in a coffee grinder.

Vegetable oil can be replaced with butter. It is quite acceptable to add it to the mixture in melted form. The result will pleasantly surprise you.

The amount of sugar can be varied over a very wide range. The more sugar, the stronger the taste of bread will remind you of a cake. In this case, you can use forms for cupcakes.

When making any of the varieties of cornbread (sweet or regular), you can add corn kernels, raisins, berries and more to the dough.