How to make cornbread at home. Corn Bread - Recipe

I will tell you two options for baking. One is suitable for a gluten-free diet and contains only cornmeal. In the second option, corn flour + wheat.

• corn flour - 400 g;
• milk - 1.5 cups;
• slaked soda - 1 teaspoon;
• cumin - 1 teaspoon;
• salt - to taste;
• egg - 2 pcs.

How to make cumin cornbread without wheat flour:

You know, the dough turned out so interesting. It reminded me of the heavy wet sand from which I “baked” pies as a child. In any case, I have never worked with such a test. It mixes up easily. So, beat the milk, eggs and salt.

Pour flour, in our case, corn ...


... as well as cumin and soda.


Knead the dough and let it rest for half an hour before baking.


Grease the mold with oil. Lay out the dough evenly - it will bake as you level it. Bake in a hot oven (200 degrees) for 40 minutes.


When the bread is ready, let it cool right in the mold.


Then you can serve by cutting it into slices.

The second version of cornbread with the addition of wheat flour.

Ingredients:

• 2 glasses cornmeal;
• 1.5 cups whole wheat flour;
• 25 g sugar;
• half a teaspoon of salt;
• 2 glasses of milk;
• 50 ml of vegetable oil;
• 1 tsp soda already quenched with vinegar;
• water, but may not be required.

Cooking corn-wheat bread:

Mix all the flour. Add sugar, salt, soda, then pour in vegetable oil and stir.

Now it's milk's turn. After you add it, start kneading the dough. It should be no thicker than the one you put on pancakes. Therefore, if anything, add water when kneading.

Place the dough in the form, rearrange in hot oven and bake for 45 minutes at 180 degrees.

Enjoy your meal!

Well, since I mentioned pancakes, I advise you to try

Hi all!

Today we will talk about bread. Bread is the head of everything. And for me, life without bread is simply impossible.

Black Borodino, gray rye, white in many varieties. Each of them is good in its own way and to different dishes fits different bread. I love sandwiches with butter and white bread for breakfast. I love black bread with salted fish. And gray goes well with vegetable soups.

My first introduction to breadmaking started with cornbread. Just stayed in the house corn grits, which was bought for a child for cereals. He hasn’t eaten porridge for a long time, so, having rummaged around on the Internet, it was decided to grind the cereal and bake bread from cornmeal in the oven according to this recipe ↓

We will need:

• water, warm -210 ml
• milk, warm - 90 ml
• yeast, dry - 10 g
• sugar - 2 tsp
• wheat flour - 350 gr.
• corn flour - 150 gr.
• salt - 1 tsp
• olive oil- 1.5 tbsp.

How to cook:

1. Mix in a deep bowl warm water(water temperature should not be higher than 40 degrees) and warm milk. Dilute the yeast, add sugar and 50-100 grams of wheat flour. This will be our dough. Let's put it covered cling film in a warm place for half an hour.
2. In a separate bowl, mix all the remaining dry ingredients: wheat and corn flour, salt and add them to our dough. Next, add olive oil (you can also use corn or any other).
3. Knead the dough, cover again with a film and leave to rise for 1.5 hours in a warm place. The dough should increase by 1.5-2 times.
4. When our dough has come up, it needs to be kneaded, formed into an oval bun (I got two small ones), put on a baking sheet or baking mat (you can make cuts, for beauty) and leave to proof for another 1.5-2 hours.
5. Half an hour before baking, preheat the oven to 230ºС. We put the approached bread in the oven for only 10-15 minutes.
6. Ready cornbread take out of the oven and cool on a wire rack. Although I do not adhere to this, because we start eating it while still hot.

Do you want to know how I got such an appetizing ruddy and crispy crust??
I dusted the loaves with flour and poured some water into the pan, which I put in the oven while baking.

My first experience with a bread machine and bread from ready mixes

After bread on corn flour, I began to try to bake bread from ready-made mixtures of Pudov and Khlebburg. Both mixtures for Borodino bread differ slightly in price and preparation method. Pudov offers only flour, which must be mixed with warm water and yeast added. Khlebburg is kneaded using the same technology, with the only difference that the yeast comes with the flour mixture. The mixtures also contain raisins and aromatic herbs, which give the bread an interesting taste.

Bread can be baked both in the oven and in the bread machine. I've tried both options. It turns out delicious. I recommend.

And finally, about the bread machine. This miracle of technology has recently appeared in my kitchen and we almost stopped buying store-bought bread. I have already baked ordinary white bread in it - it is very tasty to have breakfast with it, wheat-rye, it turns out to be gray, rye-wheat (it differs in that rye flour there is more than wheat) and Borodinsky from the finished mixture.

New bread recipe whole grain flour in a bread machine from O. Athenskaya -.

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. Cornmeal 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 on 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 for 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 flavor. 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 drain 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 molds in a hot oven and bake at a temperature of 180 degrees for 40 minutes, then remove 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.

Corn flour does not contain protein and gluten. At the same time, baking has a sweetish taste. In such products, it is necessary to add baking powder or whipped proteins, which will help to get softer and fluffier cornbread.
Recipe content:

Those who have tried boiled milk corn on the cob certainly liked its taste and aroma. However, dishes made from corn grain leave a completely different impression. Perhaps the first time they try, they will seem pleasant taste and aroma, but you will hardly want to try them a second time. Well, perhaps only to satisfy hunger in the absence of an alternative. Based on this, we can conclude that corn does not belong to the daily food. Heat treatment does not significantly affect its nutritional properties and digestibility.

At the same time, in Mexico, corn products are the main food. Cornbread, namely thin tortillas or tortillas, are the basis of nutrition. But recently, in our country, they have increasingly begun to show interest in home-made foreign bakery. One of these is cornmeal bread. How to cook it correctly, what this pastry is fraught with, what flour to choose and much more, read in this review.

How to bake cornbread - the secrets and subtleties of cooking

To bake homemade cornbread, you do not need to have an expensive bread machine in your kitchen arsenal. A lush and fragrant loaf is not difficult to make with your own hands. The main thing is to listen to the advice of experienced chefs.

• First of all, it is worth noting that what is called cornbread is not made solely on the basis of cornmeal. Wheat flour is still added to the dough, and corn flour is added only for taste. All attempts to bake cornbread with only cornmeal are doomed to failure - the dough will still not rise.
• The next moment is sourdough. All experiments to make sourdough on cornmeal will end in failure. It is made from wheat flour and water.
• It is not advised to use the usual loosen for baking. It is advisable to make it yourself from baking soda, tartaric acid and starch.
• In some recipes, starch is included: corn or potato. Strictly observe all the subtleties indicated in the recipe. Otherwise, deviations from the recipe and violation of the order of laying products can play a fatal role.
• Food that was in the refrigerator must be heated to room temperature and only then used to prepare the dough.

Using these tips, you will get tender and tasty pastries.

Baking cornmeal bread at home

Porous, fresh and appetizing - cornmeal bread. The recipe for baking is very simple and will not be difficult to prepare. Even any novice hostess will cope with it.

• Calorie content per 100 g - 269 kcal.
• Servings Per 1 Bread
• Cooking time - 50 minutes

Ingredients:

• Corn flour - 1 tbsp.
• Milk - 1 tbsp.
• Egg - 2 pcs.
• Soda - 3/4 tsp
• Sugar - 0.5 tsp
• Salt - 3/4 tsp

Step by step cooking cornmeal bread (classic recipe):

1. Place the flour in a bowl and add the eggs.
2. Warm the milk, pour into a bowl and season with salt. Stir lightly without beating.
3. Pour sugar with soda and mix again. No need to beat. The dough will be liquid.
4. Grease the form with vegetable oil and pour the dough.
5. Preheat the oven to 180 degrees and send the product to bake for 35 minutes. Check readiness with a wooden splinter. Having pierced bread with it, the stick should remain dry.
6. Remove the finished cake from the mold and leave to stand for a while.

Bread on the table is daily food. Moreover, nutritionists advise not to give it up, even for those who avoid using it. bakery products. After all, you can opt for healthy bread- corn. And since you can’t find it in stores, we’ll cook cornbread on our own in a bread machine.

Ingredients:

• Corn flour - 1 tbsp.
• Wheat flour - 1 tbsp.
• Milk - 170 ml
• Vegetable oil - 1 tbsp. l.
• Salt - 3/4 tsp
• Sugar - 1 tbsp. l.
• Poppy seeds - 1 tbsp. l.
• Dry yeast - 1 tsp

Step by step cooking cornbread in a bread machine:

1. Pour milk and vegetable oil into the removable bowl of the bread machine.
2. Add salt and sugar.
3. Add cornmeal and wheat flour.
4. Add poppy seeds. But it is possible without them, but with grains the product will be tastier, healthier and more beautiful.
5. Add dry yeast.
6. In this form, place the removable bowl in the bread machine. Turn on the "Basic" or " White bread”, depending on the type of appliance and wait for a characteristic beep.
7. When you hear a beep, the cornbread is ready. Take it out of the bowl and let it cool.

Corn bread has been cooked in the oven since time immemorial, but it came to our country relatively recently. At the same time, many have already managed to fall in love with their graininess and density.

Ingredients:

• Wheat flour - 150 g
• Corn flour - 150 g
• Dry yeast - 10 g
• Eggs - 2 pcs.
• Milk - 250 ml
• Parmesan - 100 g
• Butter - 125 g
• Salt - 1/4 tsp.
• Dried spices(thyme, rosemary, marjoram, basil) - optional

Step by step cooking cornmeal bread in the oven:

1. Combine wheat and corn flour and add dry yeast.
2. Melt the butter.
3. Lightly beat the eggs with milk with a whisk.
4. Pour the melted butter into the milk-egg mixture.
5. Combine the resulting liquid mass with flour and salt. Mix well.
6. Finely grate the Parmesan and add to the batter.
7. Then add dried herbs and stir.
8. Put the dough into a baking dish, which you pre-grease butter and dust with flour.
9. Preheat the oven to 180°C and place the cornbread in the oven for 25-30 minutes. Check readiness with a toothpick: it should be dry.

Corn grain is an ingredient for cooking healthy food. Ripe corn cobs are a storehouse of useful vitamins and minerals. These products will make great tasty product like cornbread.

Ingredients:

• Cornmeal - 1 tbsp.
• Buttermilk - 1 tbsp.
• Canned corn - 200 g
• Baking mix - 2 tbsp.
• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Butter - 1 tbsp.
• Soda - 1 tsp

Step-by-step preparation of bread from cornmeal and canned corn:

1. Melt the butter in a water bath until liquid.
2. Beat eggs with sugar until fluffy.
3. Add all the ingredients to the flour and knead the dough. The longer the dough is kneaded, the more magnificent the bread will turn out. For this process, it is best to use a mixer.
4. Grease a baking dish with oil and lay out the dough. Bake bread in the oven at 180 degrees for 25 minutes. Readiness check with a stick: it should not be sticking.
5. Serve the finished bread chilled.

I started baking bread with cornmeal not so long ago. Initially, I thought that the baking would be heavy, and there were doubts that the dough would rise at all.

I came up with the idea of ​​making muffins so that later I could see if it was possible to bake cornbread at home. What was my surprise when the pastry turned out perfect, and even rose beautifully.

It was only later that I thought that it was also very useful product. Cornmeal bread attracted me with its special texture, the dough turned out to be crumbly and very tasty.

What can we say that its color is excellent, the crust turns out to be appetizingly yellow, and you want to eat it as soon as possible. The experiment with muffins in the oven was justified, because otherwise I would not have been able to find out all the benefits of cornmeal.

My relatives, having eaten a piece of porous and crumbly crumb, admitted that the bread resembles rich pastries. But the most interesting thing is that the recipe does not provide for the addition of chickens to the dough. eggs, and rast. I put in quite a bit of oil.

All this prompted me to the fact that I need to present to my culinary readers a recipe for baking in the oven, such bread has become my family's favorite. Below is a selection of recipes from my collection.

Corn homemade bread

Ingredients: 150 gr. corn. flour; 400 gr. wheat flour; 0.2 l of water; 5 tbsp milk; 1 tbsp. Sahara; 1 tsp salt 15 gr. St. yeast; 2 tbsp rast. oils.

Cooking algorithm:

1. I cook without steam. I add to the composition of the corn. flour warm water. I leave aside. At this time, I pour the liquid into the yeast, mix salt and sugar in the same place. 30 minutes. I don't touch the mixture.
2. I add to corn. flour milk, yeast and rast. oil. I interfere.
3. I knead the dough on the table, be sure to sprinkle with wheat flour. To make the dough soft, you need to try. It is difficult to knead, the dough is very tight, do not initially report flour, there is a chance that the mass will not rise. I make a batch for 10 min. You will get a sticky and smooth dough. I put it in a saucepan, send it to the oven for 1.5 hours at 40-60 gr. When the dough has risen, you need to knead it and lower it into a mold.
4. The dough will fall, but then rise again. You need to bake at 200 gr. 25 min. in the oven.

Even children will definitely like homemade corn muffin, its taste is interesting, and the structure is different from store-bought bread. Be sure to check out this recipe.

Surprisingly, you can cut bread, both hot and cooled, the crumb does not stick together at all.

I cooled the bread by placing it on a wire rack, covering it with a plain kitchen towel. When you eat corn homebaked bread, then it almost does not crumble, and the crumb is tender and soft.

In fact, it will not work to buy such a product in a modern store, for this reason I advise everyone to try making cornbread in the oven. Every housewife will understand that the method is not complicated, and the taste of muffin is amazing.

Plus, oven-baked cornmeal bread has a lot of useful qualities. It is healthier than rye or plain white wheat flour.

But I propose to talk about this later, now I want to introduce you to another useful way making homemade bread. This recipe will be appreciated by all those people who are on a diet.

Corn unleavened bread for those who are on a diet

Products: 2 tbsp. corn. flour; 1 st. kefir; 1 PC. chickens. egg; a pinch of soda and salt; sl. oil; ground spices: turmeric, cumin, musk. walnut, fennel, coriander.

I advise you to take kukurs. flour of different grinding - a glass of large and the same amount of fine. By the way, you can 1 tbsp. replace with buckwheat, barley or oat flour.

If such flour is not available in a store in your area, it is easy to make it yourself using ground cereals in a home mill. To make barley flour, you can take barley, and for oatmeal - flakes.

Cooking algorithm:

1. I mix flour with kefir, salt, chicken. egg and soda. I knead the dough in water or milk. But it is important that the soda be repaid lim. juice. Kur. the egg can be omitted, the recipe allows you to remove it if your diet prohibits the use of this product.
2. I put spices in the composition of the dough so that the aroma and taste become richer. You can put 1-2 tbsp. sesame. The dough from this will become even better in structure, and even more useful in composition. It is important that the dough is not too hard. For these purposes, I roll the composition in a coma and let it distance. This will take about 20 minutes. The oven should be heated to 200 gr.
3. Lubricate the form oil. I fill it in ¾ parts with dough and send it to bake. As an addition, you can sprinkle the mass with sesame seeds.
4. Bread is baked for 30 minutes.

My advice to you: homemade bread is especially delicious in fresh, and therefore bake it in in large numbers not worth it. It is better to calculate so that the roll can be eaten in 1-3 meals.

This is the end of the home baking recipe, as you can see, there is nothing complicated in it at all, and therefore I advise you to try it in your own kitchen.

The benefits of cornbread

So it's time to find out what are the benefits of baking baked in the oven:

1. The composition of cornbread contains many mineral components, as well as important vitamins. Corn grits do not undergo a large number of processing and sorting, for this very reason there are many useful compounds in it. All of them are stored in the basis of the kernel. As a result, the human body absorbs them better.
2. Low calorie product. Bread will not contribute to weight gain. Nutritionists recommend it to anyone who wants to lose extra pounds.
3. The composition includes a high content of fiber. It has a positive effect on the functioning of the gastrointestinal tract, has a healing function, prevents the appearance of cholesterol in the body, protecting the work of the human heart and blood vessels.
4. It has a beneficial effect on the functioning of metabolic processes in the human body.

Experts in the field of nutrition advise eating corn bread. flour in cases of the initial stage of diabetes, dysfunction of the pancreas, the presence of excess weight.

As you can see, cornmeal bread really has a lot of mass. useful properties. Very strange why buy today finished product almost impossible in stores.

Fortunately, you can always bake a healthy bun at home, especially since my recipes are not at all complicated, and homemade baking healthier and tastier than store bought.

I advise you to choose the method of making bread at home to all those who want to stick to the healthy healthy eating and don't gain extra weight.

All bread lovers should definitely try the corn product, especially since it is very healthy, unlike the one made from wheat flour!

My video recipe