Wonderful peasant bread made from white corn flour and polenta with added cheese, yogurt, and lard. A very delicious, soft appetizer that replaces bread. You can consume it for breakfast or dinner with the addition of sour milk or yogurt. Follow recipe.
Ingredients: simple, total time: 40 min. 16 portions
4 eggs
7 Tbsp corn white flour / or wheat flour
10 Tbsp corn meal-polenta
3 Tbsp mature cheese / with fat
50 g Greek feta cheese/ mashed, or Trapist cheese grated
200 ml yogurt
5 g baking powder/ 1 tsp
3 Tbsp pork fat/ lard, or 120 ml olive oil
1. 5 tsp salt/ or to taste
180 ml mineral water
sesame seeds for sprinkle
Baking dish 38 × 25 cm
Preparation:
First, beat the eggs, add yogurt, fat, white corn flour, baking powder, mature cheese, polenta, cover with yogurt and stir with a whisk.
Mash the Greek feta cheese, then add it to the mixture, stir all the ingredients again.
Coat the baking dish, 38×25 cm, with oil on all sides.
Pour the mixture and level it evenly, shake the dish a little.
Turn on the oven to 200 °C. Wait for it to heat up for 10 minutes.
Reduce the temperature to 180 °C and bake for about 25-30 minutes.
Once finished, leave to cool for 15 minutes.
Serve hot or cold.
This cornbread works great as a bread substitute.
Buon appetito!
NOTE:
In case you don't have old cream, add more cheese and vice versa.
Instead of white corn flour, you can use regular flour.
If you don't have lard, use olive oil.
Keep the corn bread covered in a cool place 5 days.
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