Trying not to die out of hunger – Easy Meals – Cornbread + Bacon.
Cheese Cornbread with sour milk yogurt on the side has been the very usual breakfast in many households in Macedonia for a long time. Our grandmothers used corn in lots of meals they were preparing, and this particular here is just one of the many. It’s easy to prepare, and the basic recipe offers a chance to improvise with what you have at the moment. While this one is with cheese, it can easily be enriched with add-on-s of your choosing. For example, you can add some broccoli if you’re opting for more of a veggie meal. Also, my grandmother one time added a smoked meat and it tasted delicious, so you can try that too. Another thought, say you’re hosting a brunch and you want something that looks somewhat better than the “cubes” in my case. You can pour this mixture in a muffin pan, and you’ll have nice cornbread muffins to serve your guests.
If you follow this recipe, your Cheese Cornbread should have a nice moist texture. So, let’s get to it below.
the What-s and How-To-s.
Start by preheating the oven to 200 C (or 390 F) and whisking the 2 eggs in a bowl. Add the milk yogurt and whisk it again.
Add the cornflour, flour and baking powder and mix all that.
Next, add the bubbly water and the sunflower oil and using a mixer mix it until all the ingredients are blended. The mixture should look like on the photo just below.
Add the grated cheese and mixed it with a wooden spoon. Pour the mixture in a baking pan or a muffin pan, like we talked earlier above, and put it in the preheated oven. Bake it for around 45 minutes, or until the top layer becomes golden.
Just fry it. Easy Breezy.