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Cornbread
Pchenkarni
- Makes
1
loaf - Difficulty
Easy
Published 2021
My grandfather always said this bread reminded him of the village. Corn grew well in my father’s village and the stalks were used to feed the animals. The kernels were ground for bread, which was made weekly in wood-fired ovens (furna). It is similar in texture to American-style cornbread, but a bit less sweet.
Ingredients
1¼ cups 160 g 1 cup 120
Method
Sift the flour into a large bowl, and add the cornmeal, sugar, baking powder, and salt, and whisk to incorporate.
In another bowl, whisk together the egg, milk, and ho
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