|per 100 g||Total Recipe|
|Gross weight||100 g||1660 g|
|Energy||1224 kJ / 293 kcal||20318 kJ / 4856 kcal|
|Sat. fat||2 g||22 g|
|Unsat. fat||5 g||72 g|
|Fibre||2 g||27 g|
|Salt||304 mg||5035 mg|
400 gWhite Flour
387 mlButter milk
200 gCorn flour, whole-grain, yellow
152 mlSunflower oil
100 gcorn, sweet, yellow, canned
30 gBaking powder
1.7 kgTotal recipe weight
Grease the cake pan or cast iron skillet well and set aside. Preheat the oven to 205 °C or 400 °F
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.