Honey Cornbread
Vuohenmaito lisää hienovaraisen tangin, mutta lehmänmaito toimii myös. Leivän keittäminen pannussa tuo sille mukavan kultaisen kuoren.
Lähde: Martha Stewart Living, toukokuu 2010
Kokonaisaika
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Kokonaisaika
Kokonaisaika
27.04.2023 @ 05:47
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Finnish to English.
“Goat milk adds a subtle tang, but cows milk works too. Cooking bread in a pan gives it a nice golden crust. Source: Martha Stewart Living, May 2010 40 min 10 min 8 Total time prep Servings ingredients 1 cup medium cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder Coarse salt 1/8 – 1/4 teaspoon cayenne pepper 1 large egg 1 cup goat milk 4 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature Citric acid 1 lemon (about 1 teaspoon) 2 tablespoons honey instructions 1. Preheat oven to 400 degrees. Shake cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and cayenne pepper. Beat egg and milk. Milk powder is gently mixed into the cornmeal mixture. Mix melted butter and zest. 2. At the same time, place the remaining tablespoon of butter in an 8-inch oven (preferably cast iron) or an 8-inch round cake pan or pie. Heat in the oven until melted and frothy, about 2 minutes. Remove from the oven and pour the batter into the pan. Bake until the top is golden and the center of the teeth is pushed clean, about 25 minutes. Brush the top with honey; let cool.”