Bread with corn kernels
Description
Homemade baked goods for tea. This unusual airy bread is scooped from the mold with a spoon and served warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Generously grease a round baking pan (a soufflé dish). Whisk together corn flour and 3/4 cup of milk in a small bowl, then set aside. Melt the butter in a large saucepan over high heat. Sauté the corn kernels until they begin to turn brown. This will take about 3 minutes if using fresh corn, and around 10 minutes if using frozen corn.
- 2
Step 2
2. Add sugar, salt, cayenne pepper, and the remaining 2 cups of milk to the corn. Bring to a boil. Remove from heat, cover with a lid, and let the mixture stand for 15 minutes. If you have an immersion blender, use it to save time. Otherwise, transfer the mixture to a blender or food processor and blend until smooth, forming a puree. Return the mixture to the saucepan, bring to a boil, reduce heat to low, and stir in the flour-milk mixture.
- 3
Step 3
3. Cook, whisking constantly, until the mixture thickens, about 2–3 minutes. Cool the mixture to room temperature by transferring it to a large bowl. Once cooled, beat it together with the egg yolks. In a separate bowl, beat the egg whites and cream of tartar into a stiff foam. Gradually add the egg white mixture to the corn mixture, one-third at a time.
- 4
Step 4
4. Pour the batter into the prepared pan.
- 5
Step 5
5. Bake the bread until golden brown, until the dough rises above the pan, about 45 minutes. Serve immediately.