The Cornbread was made with 100% maize flour, with a recipe modified from one designed for wheat free flour (rice, tapioca and potato flour). Two eggs, sugar, vinegar, quick yeast, milk, and corn oil. Paprika was sprinkled on the top of the loaf before it went into the oven. I will try using a chemical raising agent to produce cornbread a little later.
I got a much improved texture by using an electric handmiixer for a few minutes before putting the bread mixture into the silicon mould. Serve with Butter and Ardennes Pate.
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| Corn Bread with Ardennes Pate |
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