Making corn bread is almost a tradition in Portugal and there are literally thousands of recipes around. Almost everyone who cooks has his or her version of corn bread and I'm no exception.
I usually don't have a lot of time to cook, but while on vacation I made an effort to make more meals from scratch. Including corn bread.
In reality, I have a problem with most store bought corn bread: it's too dry and if left overnight, it becomes almost unpalatable. So, over time, I have developed an easy, fast and healthy alternative, which I'm sharing with you today.
Ingredients (for one large bread or two or three smaller ones):
350 grams of corn flour
350 grams of wheat flour
3 teaspoons of baking powder
200 ml of milk
150 ml of water
Pour all ingredients in a large bowl.
Using your hands, mix them together until you have a uniform ball of dough.
Put your dough in a greased oven tray. I usually divide the dough in two or three portions, because they bake faster without becoming too dry.
Bake at 180º C for about 35 minutes, until the cornbread is golden and crusty.
See how easy and fast it is?
I don't know about you, but I like my corn bread still warm from the oven with lots of melting butter over it. And writing this post has kind of opened my apetite, so I'll probably still bake another batch today...
Enjoy and have a great weekend!