Cornbread Crunch

A golden crust that cracks under the tooth and a soft heart with whole corn kernels. The smell of warm butter and toasted cereal should fill the room.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 414
• Protein: 9 g
• Carbs: 55 g
• Fat: 18 g

Ingredients

• 100 g Corn flour ( sifted )
• 100 g Wheat flour ( all-purpose )
• 33.3 g White sugar
• 6.7 g Baking powder
• 0.7 pinch Gray sea salt
• 1.3 piece Egg ( whole )
• 166.7 ml Whole milk
• 66.7 g Minimum butter sweet ( melted )
• 100 g Corn ( drained )

Instructions

1. Dry mix

   In a large mixing bowl, pour wheat flour, cornmeal, white sugar, sea salt, and baking powder. Whisk to distribute the powders evenly.

2. Liquid base

   Whisk the eggs with the whole milk. Melt the butter in a pan until liquid but not browned. Pour the butter over the egg-milk mixture while whisking vigorously.

3. Combining and corn

   Pour the liquid over the powders. Mix with a spatula just until the flour disappears; do not overwork the batter. Fold in the drained sweet corn kernels.

4. Baking

   Pour into a buttered dish. Bake at 200°C. The top should be well browned and the edges should start to pull away from the mold. A knife blade must come out dry.

Chef's tips

• Do not overmix the batter after adding the liquid, or the bread will be tough.
• Use a preheated cast iron skillet for an even crustier bottom.

Storage

Keep for 3 days in a dry cloth. Reheat for a few minutes in the oven to restore the crunch.