Yoghurt Cornbread – The fastest preparation method
The preparation of corn bread is an old tradition of Albanian housewives, so there are many methods of cooking it.
From the most classic one, which is simply prepared with hot water and a little salt, up to the most complicated ones with milk and eggs.
AgroWeb.org has brought you these recipes again and always comes up with new ways of preparing a bread of such value.
Today we have chosen to show you the preparation of corn bread with fresh homemade yogurt.
In just a few minutes you will fill your home with a perfect aroma, and you will have decorated your table with the best taste.
Ingredients
400gr corn flour
1 teaspoon of baking soda
2 cup of yogurt tea
30g butter or 1 tablespoons of olive oil
1 teaspoon of salt
Preparation
AgroWeb.org advises you to use yellow corn flour for the preparation of this recipe as it gives the bread a perfect softness.
Take a bowl and pour the flour there, baking soda, and salt and then mix well so that soda and salt do not remain in one place.
Something like that would spoil the taste of the bread by making it bitter.
Meanwhile, in a small bowl, mix the yogurt with the olive oil or melted butter.
Create a uniform mass which you will throw into the flour.
AgroWeb.org suggests that you mix the mixture with a wooden spoon until it forms bread dough.
If the dough is too watery, just add 1-2 tablespoon of cornmeal, this happens because of the high amount of water that the yogurt had.
After mixing it well, transfer the dough to a pan greased with olive oil or butter according to your preference.
Spread over the entire surface of the pan by pressing the dough with your hands.
Put it in the preheated oven 180-200 degrees and bake for 40-50 minutes.
If the surface of the bread has turned a deep golden color, then test with a knife if the inside is cooked enough.
If the surface of the knife comes out clean then the bread is ready.
After it is cooked, let it drain and then remove it from the pan and serve it warm.
This bread can be consumed by all people who are sensitive to gluten, a protein found in wheat, barley, rye etc.
It can also be used as a worthy substitute for purchased corn bread.