Delicious cornbread in the oven. Wheat-corn bread

23.02.202127.05.2017

Nowadays, in every corner of the world, you can get any kind of flour, and they exist. great amount varieties. Among them, cornmeal occupies a special place in terms of nutritional properties. It is yellow, small or granular, obtained from the grinding of corn kernels. Since it does not contain gluten, it is best to always combine it with wheat flour for baking. Baking from such flour pure form, without any additives, yeast is not very successful, it is better to use baking powder in this case. This flour is widely used in nutrition, especially in a gluten-free diet.

It contains nutrients in the form of protein, vitamins A, E and group B, also contains fiber, which facilitates digestion. It also contains minerals such as:

magnesium,
calcium,
phosphorus,
cobalt,
selenium,
potassium.

The use of products from it will help reduce the risk of developing diseases of the "modern" lifestyle, such as diabetes, obesity, heart disease.

People who are allergic to gluten or suffer from gluten intolerance (a disease known as celiac disease) are forced to eliminate wheat, oats, barley and rye from their diet. They can replace these products with baked goods from cornmeal which does not contain gluten. Cornmeal products are also indicated for children and convalescents, they are easily digestible and provide energy, ideal for making breakfast in the form of pancakes, omelettes. A valuable product for breakfast is also cereal. Baking from cornmeal has a pleasant golden color, lightness and tenderness. This flour is widely used in South American countries for baking cornmeal tortillas, as well as dishes such as nachos, tacos and others. In our area, it is not so popular, but it is also used, especially on the menu of people who cannot accept gluten.

This flour has a finer texture. It can replace up to one quarter plain flour in bread baking and confectionery. It is used for baking tortillas, polenta, hominy, tortillas, rolls and rolls. This flour works well in pancake batter. It will be a good addition to shortcrust pastry. From this flour you can bake delicious yeast baking by adding wheat flour. For this you need an oven and a bread maker. You can also bake cornbread in a slow cooker.

Cornstarch, as its name suggests, is derived from corn. It is dried to a fine white powder, is gluten-free and has almost no flavor. This starch is used to thicken sauces and baked goods, in addition to wheat flour. Flour and starch are used in. This is a great benefit of cornbread for people with intolerance to wheat protein - gluten.

Cornbread yeast sourdough recipe

This is a baked goods cornstarch. It has a compact crumb, a beautiful color and a characteristic crispy crust. And, of course, it tastes a little different, so every day is very suitable for a variety of menus.

Sourdough Ingredients:

225 g wheat flour,
225 g water
1/8 teaspoon dry yeast (0.5 g), or 1/4 teaspoon crushed fresh yeast (1 g).

Mix the components, cover tightly with a cloth and leave at room temperature within 12-16 hours.

Ingredients for Oven Corn Bread Dough Recipe:

455 g wheat flour
225 g cornstarch (yellow) or flour,
342 ml water
1 tablespoon salt
1.5 teaspoons dry yeast (6 g) or 12 g fresh yeast
3 tablespoons of olive oil,
all sourdough 16 hours.

Cornmeal bread in the oven - cooking

Add cornmeal to a bowl and add water. Leave for 15 minutes. Add remaining ingredients, mix for 3 minutes on low speed, then 3 minutes faster. Leave in a warm place, covered with a cloth, so that the dough grows - for 1.5 hours. After 45 minutes, fold the dough in half.

Divide the dough into 2 parts, cover it and let it rest for 10-20 minutes. Grease the cupcake molds with oil and place the dough in them, let it rise for 1 hour and 15 minutes under a cloth. Before baking, you can cut the top. Bake at 235°C with steam for 40 minutes. Cool on a wire rack.

Note: This is an oven baked cornbread, this dough is not suitable for baking in a bread machine.

Quick homemade cornbread

Ingredients:

280 g wheat flour
100 g cornmeal,
1.5 teaspoons dry yeast
160-180 ml of warm water,
5 tablespoons warm milk
1 tablespoon oil
1 teaspoon salt
1.5 teaspoons brown sugar

How to bake cornbread

Add ingredients to bowl and mix until soft. elastic dough. Cover with a towel and leave in a warm place for an hour. After this time, knead the dough a little, making a round loaf out of it. The dough can be transferred to a wicker basket or bowl, or kept covered or covered with a cloth on a baking sheet until it rises (40-60 minutes).

Preheat oven to 220 degrees. Grease the dough with oil before placing in the oven and cut a little so that the loaf does not crack during baking. Place a saucepan filled with water at the bottom of the oven. On the shelf above we put a baking sheet with dough. Bake until golden brown (about 35 minutes), then flip and bake the bottom (about 10 minutes). The baked cornbread should make a dull thud when tapped from the bottom.

Corn bread in a bread machine with raisins

Highly good pastries, slightly yellow, soft in the middle. Its only drawback, although it may not be considered a drawback, because tastes are different - it is too soft a crust, not very crispy. For those who have a bread maker, cornbread according to this recipe can be recommended. Moreover, there is practically no need to do anything, the bread machine does everything by itself. This bread machine made from cornmeal is slightly sweet, with raisins and maple syrup. But without exaggeration, this is not sweet pastries, it is slightly sweet, ideal for sandwiches with meat and cheese. The maple syrup gives it an easily noticeable unique taste. Of course, if you do not have syrup, you can do without it. This corn-wheat bread is really worth a try.

Ingredients:

500 g wheat flour,
100 g cornmeal,
400 g buttermilk
5 g dry yeast
1 teaspoon maple syrup
1 teaspoon brown cane sugar
2 teaspoons of salt
40 g raisins.

We load everything into the bucket of the bread machine according to the cornbread recipe, except for the raisins (the raisins must be loaded into the dispenser or added later on a signal). We start the basic program, which lasts 3.5-4 hours, depending on the model of the bread machine. Before starting, you must also set the appropriate weight (1 kg) and the degree of browning of the crust to your taste. When the machine squeaks, add the raisins.

After baking, we take out the bread and cool it on a wire rack. cornbread in a bread machine, the recipe of which is presented above, is easy to prepare and will appeal to both adults and children. Instead of raisins, you can add corn grains, just before that, carefully drain the liquid, such pastries will look even more appetizing and interesting.

Gluten Free Corn Bread Without Wheat Flour - Recipe

Cooking time: 120 minutes. This is a gluten free cookie. Cornmeal bread without wheat flour is delicious, moist and crunchy thanks to the presence of flaxseed and sesame seeds.

Cornmeal Bread - Recipe

Ingredients:

350 g cornmeal,
100 g rice flour
50 g buckwheat flour
3 tablespoons of flaxseed,
2 tablespoons of sesame,
3/4 tablespoons of salt
1.5 tablespoons of sugar
12 g dry yeast
600 ml warm water.

Cooking method

Blend all ingredients together on low speed. Cover the bowl with a cloth and let rise in a warm place for 20 minutes. Place the batter in two cupcake tins, glass or aluminum 10 x 24 cm, and let stand again in a warm place, such as near a radiator, for 20 minutes. In the meantime, preheat the oven, put the forms in hot oven and bake at a temperature of 180 degrees for 40 minutes, then take out the products from the molds and bake on the wire rack for 10 minutes.

Recipe note

It seems that this cornmeal bread without wheat should be a little higher, but this is the fault of cornstarch, which is quite heavy. During proofing, it will grow beautifully, but then during baking it will decrease a little - this is normal.

Step 1: Prepare the dough.

Step 2: .

So, if you already have corn flour, then mix it with wheat flour in the first bowl and add the baking powder. In the second bowl, we pour vegetable oil, leaving a little for mold lubrication slightly heated kefir and break the egg. Add salt. Beat with a whisk or mixer a minute or two. After that, while stirring, slowly pour the flour into the liquid mixture. Whisk well again for a few minutes. As a result, you should get a dough that does not slip off the spoon.

Step 2: Bake.

The oven heats up to 180-200 degrees. A baking dish or a frying pan - depending on what we have - is lubricated with vegetable oil. On top - the dough is laid out. We give the desired shape to the future bread. Put in the oven and bake 20-30 minutes.

Step 3: Serve the cornbread.

Step 5: .

We take out the finished bread with a toasted crust from the oven, let it cool a little, put it on a dish and cut it into pieces. You will notice that the flesh of the cornbread has a magical golden color. Use warm or chilled. Enjoy your meal!

If there is no corn flour, then the lack problem can be solved as follows: we take corn grains and grind them in a coffee grinder.

Vegetable oil can be replaced with butter. It is quite acceptable to add it to the mixture in melted form. The result will pleasantly surprise you.

The amount of sugar can be varied over a very wide range. The more sugar, the stronger the taste of bread will remind you of a cake. In this case, you can use forms for cupcakes.

When making any of the varieties of cornbread (sweet or regular), you can add corn kernels, raisins, berries and more to the dough.

Homemade bread made from wheat and corn flour

Large bakeries usually offer a rather modest selection of wheat and rye flour or from their mixture. And only in shops that have their own pastry shop or cooperate with small private bakeries can you find a delicious variety of pastries from other types of flour - buckwheat, oatmeal, corn ...

But such delicious breads are very useful, because they bring the necessary variety to our most important food product. If you don't have a similar store nearby, or custom bread is too expensive, you can bake your own. This, by the way, is not only profitable, but also an exciting activity.

Cornmeal bread is more crumbly than wheat bread and is great for toasting. But since corn flour has a coarser grind and almost no gluten, wheat flour is indispensable. By the way, without cream or vegetable oil too.

Thus, for the most part, bread still turns out to be wheat, but corn flour gives it a delicate golden color and a pleasant, finely porous, dryish texture.

Ingredients:

Water - 195 ml
Butter, margarine or cooking oil - 2.5 tablespoons
Salt - 1 teaspoon
Sugar - 2 tablespoons
Wheat flour of the highest grade - 300 g
Cornmeal - 100 g
Dry baker's yeast - 1 teaspoon

homemade cornbread recipe

1. It is advisable to measure the amount of ingredients using a culinary scale and measuring spoons, but even in this case, you need to control the consistency of the dough and, if necessary, slightly increase the amount of water or flour.

Mix all ingredients in a deep bowl. Lastly, add the yeast and stir until you get soft dough which practically does not stick.

2. Lubricate the bottom and walls of the bread pan with oil and spread the dough. From the indicated amount of ingredients, 750 g of bread is obtained - this is a standard bread form. If the molds are small, the dough should be divided so that it occupies a little less than half of the mold.

3. Cover the form tightly with a napkin and leave the dough to rise almost to the edge.

4. Preheat the oven to 150 C and bake the bread until its crust is golden and firm for 40-60 minutes. If the bread browns too quickly, cover it with foil, parchment, or plain white paper.

5. The finished bread must cool completely and only after that it can be cut. If you cut hot bread, the crumb will crumble. Cornbread is great for sandwiches, tartlets, sandwiches and other snacks. Enjoy your meal!

I started baking bread with cornmeal not so long ago. Initially, I thought that the baking would be heavy, and there were doubts that the dough would rise at all.

I came up with the idea of making muffins so that later I could see if it was possible to bake cornbread at home. What was my surprise when the pastry turned out perfect, and even rose beautifully.

It was only later that I thought that it was also very useful product. Cornmeal bread attracted me with its special texture, the dough turned out to be crumbly and very tasty.

What can we say that its color is excellent, the crust turns out to be appetizingly yellow, and you want to eat it as soon as possible. The experiment with muffins in the oven was justified, because otherwise I would not have been able to find out all the benefits of cornmeal.

My relatives, having eaten a piece of porous and crumbly crumb, admitted that bread resembles sweet pastries. But the most interesting thing is that the recipe does not provide for the addition of chickens to the dough. eggs, and rast. I put in quite a bit of oil.

All this prompted me to the fact that I need to present to my culinary readers a recipe for baking in the oven, such bread has become my family's favorite. Below is a selection of recipes from my collection.

Corn homemade bread

Ingredients: 150 gr. corn. flour; 400 gr. wheat flour; 0.2 l of water; 5 tbsp milk; 1 tbsp. Sahara; 1 tsp salt 15 gr. St. yeast; 2 tbsp rast. oils.

Cooking algorithm:

I cook without steam. I add to the composition of the corn. flour warm water. I leave aside. At this time, I pour the liquid into the yeast, mix salt and sugar in the same place. 30 minutes. I don't touch the mixture.
I add to corn. flour milk, yeast and rast. oil. I interfere.
I knead the dough on the table, be sure to sprinkle with wheat flour. To make the dough soft, you need to try. It is difficult to knead, the dough is very tight, do not initially report flour, there is a chance that the mass will not rise. I make a batch for 10 min. You will get a sticky and smooth dough. I put it in a saucepan, send it to the oven for 1.5 hours at 40-60 gr. When the dough has risen, you need to knead it and lower it into a mold.
The dough will fall, but then rise again. You need to bake at 200 gr. 25 min. in the oven.

Even children will definitely like homemade corn muffin, its taste is interesting, and the structure is different from store-bought bread. Be sure to check out this recipe.

Surprisingly, you can cut bread, both hot and cooled, the crumb does not stick together at all.

I cooled the bread by placing it on a wire rack, covering it with a plain kitchen towel. When you eat homemade corn bread, it almost does not crumble, and the crumb is tender and soft.

In fact, it will not work to buy such a product in a modern store, for this reason I advise everyone to try making cornbread in the oven. Every housewife will understand that the method is not complicated, and the taste of muffin is amazing.

Plus, oven-baked cornmeal bread has many health benefits. It is healthier than rye or plain white wheat flour.

But I propose to talk about this later, now I want to introduce you to another useful way making homemade bread. This recipe will be appreciated by all those people who are on a diet.

Corn unleavened bread for those who are on a diet

Products: 2 tbsp. corn. flour; 1 st. kefir; 1 PC. chickens. egg; a pinch of soda and salt; sl. oil; ground spices: turmeric, cumin, musk. walnut, fennel, coriander.

I advise you to take kukurs. flour of different grinding - a glass of large and the same amount of fine. By the way, you can 1 tbsp. replace with buckwheat, barley or oat flour.

If such flour is not available in a store in your area, it is easy to make it yourself using ground cereals in a home mill. To make barley flour, you can take barley, and for oatmeal - flakes.

Cooking algorithm:

I mix flour with kefir, salt, chicken. egg and soda. I knead the dough in water or milk. But it is important that the soda be repaid lim. juice. Kur. the egg can be omitted, the recipe allows you to remove it if your diet prohibits the use of this product.
I put spices in the composition of the dough so that the aroma and taste become richer. You can put 1-2 tbsp. sesame. The dough from this will become even better in structure, and even more useful in composition. It is important that the dough is not too hard. For these purposes, I roll the composition in a coma and let it distance. This will take about 20 minutes. The oven should be heated to 200 gr.
Lubricate the form oil. I fill it in ¾ parts with dough and send it to bake. As an addition, you can sprinkle the mass with sesame seeds.
Bread is baked for 30 minutes.

My advice to you: homemade bread is especially tasty when fresh, and therefore you should not bake it in large quantities. It is better to calculate so that the roll can be eaten in 1-3 meals.

This is the end of the home baking recipe, as you can see, there is nothing complicated in it at all, and therefore I advise you to try it in your own kitchen.

The benefits of cornbread

So it's time to find out what are the benefits of baking baked in the oven:

The composition of cornbread contains many mineral components, as well as important vitamins. Corn grits do not undergo a large number of processing and sorting, for this very reason there are many useful compounds in it. All of them are stored in the basis of the kernel. As a result, the human body absorbs them better.
Low calorie product. Bread will not contribute to weight gain. Nutritionists recommend it to anyone who wants to lose extra pounds.
The composition includes a high content of fiber. It has a positive effect on the functioning of the gastrointestinal tract, has a healing function, prevents the appearance of cholesterol in the body, protecting the work of the human heart and blood vessels.
It has a beneficial effect on the functioning of metabolic processes in the human body.

Experts in the field of nutrition advise eating corn bread. flour in cases of the initial stage of diabetes, dysfunction of the pancreas, the presence of excess weight.

As you can see, cornmeal bread really has a lot of mass. useful properties. Very strange why buy today finished product almost impossible in stores.

Fortunately, you can always bake a healthy bun at home, especially since my recipes are not at all complicated, and homemade baking healthier and tastier than store bought.

I advise you to choose the method of making bread at home to all those who want to stick to the healthy healthy eating and don't gain extra weight.

All bread lovers should definitely try the corn product, especially since it is very healthy, unlike the one made from wheat flour!

My video recipe

If we want to add some variety to our diet, then we can bake bread. But bread is not made from ordinary flour, but from corn. Such flour does not contain gluten, which does not benefit the human body. The recipe for baking bread from cornmeal is very simple and it will not be difficult to prepare it even for novice housewives. The bread turns out porous, fresh and appetizing.

What is included in the recipe:

Corn flour - 1 cup;
Egg - 2 pieces;
Milk- 1 glass;
Soda- 3/4 teaspoon;
Sugar - 0.5 teaspoons;
Salt - 3/4 teaspoon.

How to cook:

Put the flour into a bowl.
Add eggs.
Heat milk, pour into a bowl and add salt. Mix a little without beating.
Add sugar.

Mix everything again. No need to beat. The dough should have a liquid consistency.
Lubricate the form with vegetable oil.
Pour out batter into a hot oven and bake 180 degrees until done.