Pain de maïs
Si vous n'avez pas lu encore, après que la tentative sérieuse de remplacer le sucre avec Splenda, nous ait décidé à fossé Splenda et tous autres édulcorants. La décision finale est de coller avec des choses normales tandis que, en même temps, réduisez les quantités de sucre dans notre régime quotidien. Relativement au traitement au four, ce signifie des pains et des pains au lieu des gâteaux et des biscuits. Et si une recette réclame la moitié par tasse de sucre, il y a l'option de réduire le sucre par un tablespoonful ou recycler ainsi nos bourgeons de goût pour s'habituer aux produits cuits au four moins doux.
Hier matin, j'ai fait une casserole de pain de maïs basée sur une recette de Manuel de traitement au four de Martha Stewart. J'ai dit « basé sur » parce que j'ai fait une substitution. La recette originale emploie le maïs surgelé ; J'ai employé le maïs jaune doux frais. J'ai découpé les grains des épis moi-même juste comme je quand j'ai fait une série de pains de maïs une La Kenny Rogers. deuxième page dans l'entrée de pains de maïs a une photo très d'illustration sur la façon dont couper des grains de maïs outre de l'épi.
Marques un pain de place de 8 pouces.
Ingrédients :
1/3 C. matière grasse végétale1, plus environ une cuillerée à café pour balayer la casserole2
1 tbsp. beurre
grains de 3 épis de maïs jaune doux
1 C. de la farine tout usage
1/2 C. du sucre blanc
2 tsps. du levain en poudre
3/4 tsp de sel
1 C. de la farine d'avoine jaune3
1 C. du lait écrémé
1 oeuf, battu
Préchauffez le four à 175oC.
Balayez le fond et les côtés d'une casserole de place de 8 pouces avec le rapetissement.
Chauffez le beurre dans une casserole et faites cuire le maïs jusqu'à ce que les grains commencent à tourner transparent. Je préfère qu'ils restent croquants en ce moment de sorte qu'ils ne deviennent pas détrempés pendant le traitement au four. La cuisine de eux en beurre est censée pour les humidifier plutôt que pour les faire cuire complètement. Refroidissez le maïs tout en préparant la pâte lisse.
Dans une grande cuvette de mélange, mélangez ensemble la farine, le sucre, le levain en poudre et le sel. Coupez dedans le rapetissement. Utilisez un mélangeur de pâtisserie si vous avez un. Je pas - j'ai utilisé deux couteaux rond-bordés et ai coupé à travers le mélange dedans ciseaux-comme la mode.
Remuez dans le mélange de maïs comprenant le liquide de beurre dans la casserole. 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.
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Comments
12 Responses to “Corn bread”
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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.