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Makes
Ivana Prendic
Author Notes
There are a thousand and one recipe for corn bread, a minimum of right here in the Balkans. Nonetheless right here’s the final word one which I utilize for years. The handiest switch is that I threw out the baking powder because soda does the job, as you may per chance also see 🙂 This corn bread is soft enough and no longer too dry. The taste is beefy, the dough is continuously performing correct. Theres no want for one other in model PROJA recipe.
That you simply can alsow utilize the muffin molds. —Ivana Prendic
Substances
4 pieces
egg
200 milliliters
yoghurt
200 milliliters
frigid pressed oil
200 grams
ricota cheese
8 tablespoons
cornmeal
11 tablespoons
corn flour
1 teaspoon
baking soda
1 teaspoon
hilamayan salt
200 grams
collard greens
Instructions
- First mix your total dry substances in a separate bowl. Flours, baking soda and salt. Right here is distinguished to protect the mixture equal.
- Mix your total relaxation substances in separate bowl. Eggs, cheese, youghurt and oil. I continuously utilize a food mixer for it.
- Whereas the mixer is turned on, add the dry substances to the mixture of eggs. Mix it for a minut or two.
- Slash the collard greens leafs and mix it with compound by hand with a spoon.
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Preheat the oven on 200C, pour the mixture in baking pan coated with baking paper. Bake 20 minutes. That it’s also possible to bag good golden crust on the outside and beautifull fluffy spongy texture with collard greens marble impact.
Bon trot for food!
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