Cornbread
Cornbread was very popular in Elvis' time. Elvis enjoyed having it for breakfast, often dipped in buttermilk and yogurt, but also served alongside main dishes and salads. Several versions of cornbread are known. Here, I will give you the recipe for buttermilk or yogurt cornbread.
Several versions of cornbread are known. Here, I will give you the recipe for buttermilk or yogurt cornbread.
- 280 g corn flour
- 140 g all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tbs sugar
- 450 ml buttermilk or yoghurt
- 3 eggs
- 10 mL oil (and some extra for greasing the baking form)
Preheat the oven to 160 °C. Grease two small baking tins with oil and sprinkle them with flour.
Put the two types of flour into a bowl, add the baking powder and mix well.
Separate the egg yolks and whites. Beat the egg whites into a stiff foam.
Mix the egg yolks, buttermilk or yogurt, sugar, oil, and salt and add to the flour.
Mix with hand or with a stand-alone mixer until smooth. Carefully add the egg white foam. Pour into the baking tins and bake until golden brown (about 60 minutes).
The egg white is added so that our bread is more airy and not too dense.