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Kefir Cornbread

Source of Recipe

Xenabyte


Recipe Introduction

This is not a yeast bread so it will take at the most about 45 min to make. I use kefir instead of the buttermilk.

List of Ingredients

2 cups corn meal
1/2 cup wheat germ
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon brown sugar (or Rapadura)
1 large beaten egg
1 tablespoon oil (Olive, Coconut, etc)
2 cups kefir (or buttermilk or yogurt)


Recipe

Oven at 220ºC or 425º F

In a large bowl mix together all the dry ingredients.
You can do this in advance to save time. Combine the wet ingredients in a separate bowl and add to the dry ones;
if you like, it can even take a bit more beaten egg or oil thus making it more nutritious.
In any case it will be fairly runny.
Turn into an oiled baking dish put it on the top shelf of the preheated oven. It will take about 20 minutes and will look nicely puffed and golden.
If you test it with skewer it will come dry when ready.
Serve while hot and traditionally it is cut into squares.

Freshly baked corned bread is very good indeed.
It goes very well with baked beans and also some roasted meats like chicken.
Any left overs are delicious toasted and buttered.

You can bake this mixture directly on top of baked beans or any juicy casserole.