/ Recipe Bread with corn kernels

Recipe Bread with corn kernels

  • Corn flour - 1 glass
  • Milk - 2 3/4 Cups
  • Unsalted butter - 4 items. Spoons (plus oil for greasing)
  • Corn kernels - 2 Cups
  • Sugar - 1 teaspoon
  • Salt - 1 teaspoon
  • Cayenne pepper - 1/8 teaspoons
  • Large eggs - 3 pieces
  • Tartar - 1/4 Teaspoons

1. Preheat the oven to 200 degrees. It is good to lubricate with a round baking dish (souffle form). Whip the corn flour and 3/4 cup of milk in a small bowl, set aside. Melt the butter in a large saucepan over high heat. Fry the corn kernels until they begin to acquire a brown color. It takes you only 3 minutes if you use fresh corn, and about 10 minutes if you use frozen corn. 2. Add sugar, salt, cayenne pepper and the remaining 2 cups of milk to the corn. Boil. Remove from heat, cover and leave mixture for 15 minutes. If you have a submersible blender, use it to save time. Otherwise, put the mixture in a blender or food processor and mix to a consistency of mashed potatoes. Put the mixture back in a saucepan, bring to a boil, reduce the heat to a weak one and add a mixture of flour and milk. 3. Cook, whisking until the mixture thickens, about 2-3 minutes. Cool the mixture to room temperature, pour it into a large bowl. When the mixture has cooled, beat it with yolks. Beat egg whites and tartar in a bowl in a thick foam. Gradually add to the corn mixture, one-third at a time. 4. Pour the dough into the prepared form. 5. Bake bread until golden until the dough rises above the mold, about 45 minutes. Immediately submit.

Servings: 6

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