Cornbread from a Loaf Pan

Due to the cornmeal, the bread has a slightly sweeter taste. It is very light and soft on the inside, while the outside is covered with a crispy crust.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Koruzna moka, whole grain, white

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Yeast, dry

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Sugar, white

  • 1 dl Milk, whole milk

  • 1.5 dl Water

  • 0.5 dl Oil, vegetable oil, canola

Steps

  1. In a bowl, add both flours, yeast, salt, and sugar. Mix the dry ingredients well.

  2. Pour the milk, water, and oil into the bowl. Mix the ingredients well with a spoon until they come together to form a rough dough. Knead it well until it becomes smooth and elastic, and no longer sticks to your hands or the work surface.

  3. Shape the dough into a ball. Let it rise in a warm place for 30 minutes.

  4. Meanwhile, prepare a narrow, elongated loaf pan in which you will bake the bread. Grease it with cornmeal or line it with baking paper. Quickly knead the risen dough, then place it in the loaf pan and let it rise for another 30 minutes.

  5. Meanwhile, preheat the oven to 170 degrees Celsius. Bake the bread in the preheated oven for 25-30 minutes. Once baked, carefully remove the warm bread from the pan and place it on a wire rack. Let it cool completely.

Nutrition Information (Per 100g)

  • Calories: 359.6 kcal
  • Fat: 1.44 g
    • Saturated Fat: 0 g
  • Carbohydrates: 74.71 g
    • Sugars: 0.72 g
  • Protein: 8.65 g
  • Fiber: 4.8 g

Advice

Sliced cornbread is a great accompaniment to the Mexican dish chili con carne, but it can also be served as a side dish to other meat stews.