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Cronbread

(0)
35 Min
 
portions
46 %

Carbs

11 %

Fats

6 %

Proteins

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
Units:
 
  • 400 g
    White Flour
  • 387 ml
    Butter milk
  • 270 g
    Sugar
  • 200 g
    Corn flour, whole-grain, yellow
  • 152 ml
    Sunflower oil
  • 110 g
    Egg
  • 100 g
    corn, sweet, yellow, canned
  • 30 g
    Baking powder
  • 10 g
    Salt
  • 1.7 kg
    Total recipe weight

Equipment

1 x Mixers , 1 x Cake pans
Method

Preparation time

10 Min

Cooking time

25 Min

Show pictures

1

Grease the cake pan or cast iron skillet well and set aside. Preheat the oven to 205 °C or 400 °F

2

 In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

3

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

4

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.

Tips

1

 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.

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