Cornbread with cheese
Description
The addition of corn flour makes the cake’s flavor brighter and the texture more porous. Keep in mind that a cake with corn flour will crumble more than usual. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Finely chop the leek and sweet pepper. Lightly sauté the vegetables in oil and let them cool.
- 2
Step 2
Mix the dry ingredients in a bowl. Sift the flour together with the leavening agent beforehand.
- 3
Step 3
Add eggs, sour cream and milk. For a piquant flavor add whole-grain mustard. Pour in melted and cooled butter. Mix the batter with a whisk until smooth.
- 4
Step 4
Add the sautéed vegetables, grated cheese, dried corn from the soaking, and sun‑dried tomatoes to the dough. Sprinkle in the aromatic herbs and mix the dough again.
- 5
Step 5
Spread the batter into a parchment‑lined pan. Smooth it out and bake in an oven preheated to 160 °C for about 40 minutes. Then you can increase the heat to 180 °C and let the cake brown.
- 6
Step 6
Let the finished cake cool slightly on a rack.
- 7
Step 7
Serve warm.