Golden cornmeal bread kept moist with yogurt and milk, with a browned crust and a tender, crumbly yellow center. Good at breakfast with cheese or beside a bowl of soup.
Ingredients
Instructions
- 1
Preheat the oven to 200 °C and grease a 24 cm round or 20x30 cm baking dish with 1 tablespoon of the sunflower oil.
- 2
In a large bowl, mix the cornmeal, flour, sugar, baking powder and salt.
- 3
In a separate bowl, whisk the yogurt, milk, eggs, water and the remaining sunflower oil.
- 4
Pour the wet mixture into the dry ingredients and stir with a spatula into a thick, spoonable batter. Let rest for 5 minutes.
- 5
Spread the batter in the dish, smooth the top and bake at 200 °C for 35-40 minutes until browned and a skewer comes out clean.
- 6
Let rest for 10 minutes, then slice and serve warm.
Nutrition
Per serving
| Calories | 278 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 44 g |
| Fat | 9 g |
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