Cornbread with yogurt If you want a simple, fast, traditional and, of course, tasteful breakfast or, maybe, a supper or an entrance of the same qualities, the cornbread is exactly what you need.
Ingredients for 4 persons
| 100 g | flour |
|---|---|
| a bit | salt |
| a bit | oil |
| 1 com | eggs |
| 0.5 l | yogurts |
| 500 g | of corn semolina |
| 1 bags | of baking powder |
Preparation of dough
Preheat the oven to220°C before you begin with the preparation of dough.
Put cornmeal in a bigger dish.
Add flour.
Break one egg and add it into the dough.
Add baking powder and salt.
Add yogurt gradually and mix until achieve a homogenic mixture.
Baking
Spread over a bakeing disa with sunflower oil.
Range the mixture over the baking dish evenly. Bake the corn bread 5-10 minutes.
To be sure that the corn-bread is baked enough, stick a fork or a toothpick into it and if it isn't adhereing that means that it is baked enough and if it is adhereing you need to put it back into the oven.
When the corn bread is baked, live it for a while to cool dawn and cut it into cubes.
Serving
Serve the warm corn-bread with feta cheese, ham or pancetta.
Bon Appetit!
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