Butter Corn Bread - A Step By Step Recipe With A Photo

Many people in vain underestimate cornmeal, but I want to change that and tell you how to make butter corn bread, very fragrant, dense and bright corn sourdough bread.

Cooking description:

Thanks to the improved recipe, this sourdough bread turns out to be unlike other types: very moist and dense inside. At the same time, corn flour gives it a completely different taste and aroma, no less appetizing than the classic one. Such bread can be safely served with first courses or used as a base for sandwiches. It is much easier to cook it than bread with wheat sourdough, since the dough does not need to be kneaded, as a result it turns out to be rather soft, with a spatula it is distributed over the shape.

Purpose: For lunch / For dinner / For an afternoon snack / Inexpensive

Main ingredient: Dairy products / Flour / Butter / Eggs / Corn flour

Dish: Baking / Bread

Ingredients:

• Whole-ground corn flour - 400 Grams (200 g - in sourdough, 200 g - in dough)
• Water - 200 Grams
• Corn dough - 400 Grams
• Wheat starter - 2-3 st. spoons
• Chicken Egg - 3 Pieces
• Butter - 50 Grams
• Salt - 1 Teaspoon
• Sugar - 1 Teaspoon

Servings: 7-8

How to cook "Corn Butter Bread"

1. Prepare the dough: put the starter starter in a bowl, add water and mix thoroughly. Add cornmeal, stir. Cover the bowl with cling film and leave at room temperature for 12 hours. 2. Put the dough into a deep bowl, add eggs, sugar and soft butter. Stir until smooth. Add corn flour and salt and knead the dough with a spatula until smooth. 3. Form a bun, cover it with foil and leave for 1 hour at room temperature. Place the dough in a mold and distribute it evenly. Press the dough firmly so that there are no voids in the finished product. 4. Cover the dish with a lid and leave for another 1 hour. Without opening the form, bake the bread in an oven preheated to 190 degrees for 1 hour. Remove the finished bread from the mold and cool completely on the wire rack. Enjoy your meal!