INGREDIENTS
- – Corn flour 140 g.
- – Wheat flour 120 g.
- – Baking powder 2 tsp.
- – Grated parmesan cheese 100 g.
- – Chopped chives 1/4 cup.
- – Sea salt 1 tbsp.
- – Floor chili 1 tbsp.
- – Butter 100 g.
- – Eggs 2 items.
- – Milk 240 cc.
- – Lemon juice 1 teaspoon.
- – Honey 1 tbsp.
- – Chopped and golden garlic 1 tbsp.
- – Shelled and chopped corn 2 items.
- Herb salad:
- – Contemporary oregano 1 bundle.
- – Coriander 1 tied.
- – Parsley 1/4 tied.
- – Chives 1 atado.
- French dressing:
- – Spicy mustard 1 tbsp.
- – Lemon 1 tbsp.
- – Olive Oil 3 tbsp.
- – Sal marina.
- – Pepper.
CORNBREAD
PROCEDURE:
1. Add 1 tablespoon of lemon to the cup of milk and let it sit for quarter-hour.
2. Combine the flours, baking powder, salt and floor chili.
3. Then again, soften the butter and add it heat to the milk lower with lemon, additionally add the eggs and honey.
4. Mix the dry combination with the moist combination and add the grated Parmesan cheese, the golden garlic, the chives and the shelled and chopped corn.
5. Preheat an iron skillet within the oven.
6. Soften a tablespoon of butter as soon as it comes out of the oven and sprinkle with corn flour.
7. Add the combination to the pan and cook dinner for half-hour. Till it crackles and is golden.
8. Unmold and serve heat with the herb salad.
