Corn Bread

20 Mar Corn Bread

This is a nice way to substitute our Peruvian “pastel de choclo” with the Australian corn kernels because if we do it the original recipe the corn from here is too watery for that. So try this and you will love this new way.

Ingredients:

1 cup of flour

1 cup of corn flour or polenta

1 teaspoon of baking powder

½ teaspoon of salt

2 eggs lightly beaten

1 cup of evaporated milk or cream

¼ cup of melted butter

½ cup of sugar

1 cup of corn kernels

1 cup of cheese

sugar to sprinckle

Prep:

1. Preheat the oven at 200ºC and grease a baking tray of 20×20 cm.
2. Sift the dry ingredients: flour, baking powder and salt. Add the corn flour and sugar.
3. In another bowl mix together the liquid ingredients: eggs, milk and butter. Add the dry ingredients and beat well. Incorporate the corn and mix well.
4. Pour half of the mixture into the baking tray. Sprinckle all the cheese and pour the rest of the mixture. Sprinckle a Little sugar over the mixture and bake for 35-40 minutes or until done. Let it rest for 10 minutes before serving.