Pan del maíz
Imprima este poste
Si usted no ha leído todavía, después de que la tentativa seria de substituir el azúcar por Splenda, nosotros decidiera a zanja Splenda y el resto de los dulcificantes artificiales. La decisión final es pegarse con las cosas naturales mientras que, al mismo tiempo, reduzca las cantidades de azúcar en nuestra dieta diaria. Concerniente a la hornada, esa significa los panes y los molletes en lugar de las tortas y las galletas. Y si una receta llama para la mitad de la taza de azúcar, hay la opción de reducir el azúcar por un tablespoonful o así que enseñar /aprender habilidades nuevas nuestros brotes del gusto para conseguir utilizado a los productos cocidos al horno menos dulces.
Ayer por la mañana, cocí al horno una cacerola de pan del maíz basada en una receta de Manual de la hornada de Martha Stewart. Dije “basado en” porque hice una substitución. La receta original utiliza maíz congelado; Utilicé maíz amarillo dulce fresco. Corté los núcleos de las mazorcas mismo apenas como lo hice cuando cocí al horno una hornada de molletes de maíz un la Kenny Rogers. segunda página en la entrada de los molletes de maíz tiene una foto muy ilustrativa en cómo cortar núcleos del maíz de la mazorca.
Marcas un pan del cuadrado de 8 pulgadas.
Ingredientes:
1/3 C. acortamiento vegetal1, más alrededor de una cucharadita para cepillar la cacerola2
1 tbsp. mantequilla
núcleos a partir de 3 mazorcas de maíz amarillo dulce
1 C. de la harina de uso múltiple
el 1/2 C. del azúcar blanca
2 tsps. de la levadura en polvo
3/4 tsp de sal
1 C. de la harina de maíz amarilla3
1 C. de la leche desnatada
1 huevo, batido
Precaliente el horno a 175oC.
Cepille el fondo y los lados de una cacerola del cuadrado de 8 pulgadas con el acortamiento.
Caliente la mantequilla en una cacerola y cocine el maíz hasta que los núcleos comienzan a dar vuelta transparente. Prefiero que siguen siendo quebradizos a este punto de modo que no consigan empapados durante la hornada. Cocinarlos en mantequilla se significan para humedecerlos más bien que para cocinarlos totalmente. Refresque el maíz mientras que prepara el batter.
En un tazón de fuente que se mezcla grande, mezcle juntas la harina, el azúcar, la levadura en polvo y la sal. Corte adentro el acortamiento. Utilice un mezclador de los pasteles si usted tiene uno. No - utilicé dos cuchillos redondo-afilados y corté a través la mezcla adentro scissor-como la manera.
Revuelva en la mezcla del maíz incluyendo el líquido mantecoso en la cacerola. Pour in the milk and egg and mix just until blended, taking extra care NOT to overmix.
Pour into the prepared pan, tilting the pan and smoothing the batter with a spatula. Bake for 18 to 20 minutes or until a toothpick inserted at the center comes out clean.
Cool in the pan for about 10 minutes. Turn upside down on a plate then return to the rack to cool some more.
If you’re wondering if you should wait until the corn bread has cooled completely before cutting, well, I cut it into squares while it was still quite hot because I was packing several pieces for the kids’ lunch boxes (for mid-morning and mid-afternoon recess) and there wasn’t much time left before the school bus was scheduled to arrive. After the kids left, I had two pieces of corn bread for breakfast.
How was the corn bread? Pretty good. Not too sweet, not oily, but not as moist as cakes or muffins. Well, it is a bread after all.
The corn bread was wonderful while still warm. It was wonderful after sitting overnight in a tightly covered container in the fridge.
Notes:
1I used Crisco.
2If you’re using a non-stick pan (like silicone), brushing it with shortening is not necessary.
3I used Albers yellow cornmeal.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
12 Responses to “Corn bread”
Leave a Reply
Hi Connie,
I have been avoiding the artificial sweeteners myself. The body recognizes it as foreign and makes it harder for the body to digest it. Thank you for this recipe!
You may have considered this already, but when I was on my “diet” I ditched all refined white sugar with raw sugar and phased out most processed things out of my daily meals. You can probably substitute half of the white sugar with raw sugar as a more healthful alternative.
Maria, I felt that too. Digestion was problematic. And the sensation was different. Like a stickiness in the throat that won’t go away.
Rose, we’re on Muscovado already for coffee, etc. But it’s different with baking. I’ve tried substituting brown for white (it was a streusel cake, I remember) and the result is less than satisfactory.
Dang. I don’t bake, so I have no idea how raw sugar would hold up with baking
It makes great chocolate chip cookies, though! (the only thing I can bake, haha)
“chocolate chip cookies”
Oh, you’re making me miss them. LOL And I walked away from a Ghirardelli chocolate sale yesterday!
Just wanted to say how much I agree with you on the artificial sweeteners. The more and more I ready about them, the more I become seriously concerned. The science is there, and it’s good, it’s just that the FDA ignores it. Artificial sweeteners are chemicals, not food, no matter how much they want you to think they are.
So, like you, I have removed all artificial sweeteners from my family’s diet. Preservatives and artificial food coloring is next. Just cut back on the sugar and we’ll be much better off.
Oh man. May I have some with a couple of slices of bacon? *drool*
I love your header btw!
Karl, re “Preservatives and artificial food coloring is next”. Oh yes, we’re so careful about reading food labels and ingredients these days too.
Toni, you’ll have to provide the bacon hehehe Me on a low-fat diet.
Hello Ms Connie!
Is it still alright if I use Corn kernels in can for this recipe? If yes can you tell me how many grams should I use? bit lazy po kasi
and is the vegetable shortening just like butter po ba?
Thank you! Thank you!
Leah, yes, just drain them well.
You can use butter.
My dad is diabetic but I never used artificial sweeteners on the food I prepare for him. They taste bad (in my opinion).
Great that I found your site. I like corn breads and corn muffin. I think i will check if your corn muffin recipe is the same as mine
I’ve been looking for cornmeal, where could I buy them? I’m from the south. I’ve looked at supermarkets and specialty stores here but couldn’t find any.