Sliced cornbread

Ingredients

• 200 gtinned sweetcorn
• 15 gdried active yeast
• 5 gsugar
• 3 gsalt
• 100 gbutter or margarine
• 3eggs
• 100 mlmilk
• 70 gcornmeal
• 500 gplain flour

Instructions

1. 1

   Blend the mixture

   Put the tinned sweetcorn, milk, eggs, dried yeast, margarine, salt and sugar in a blender. Blend thoroughly.

2. 2

   Make the dough

   Pour the blended mixture into a bowl and stir in the cornmeal. Add the flour gradually, mixing as you go, then knead the dough thoroughly and divide it into 2 portions.

3. 3

   Shape and prove

   Roll out each portion, roll it up like a Swiss roll, then cut the dough into slices and arrange them in a loaf tin. Cover and leave to rise until doubled in volume.

4. 4

   Bake the bread

   Brush the dough with water and sprinkle with cornmeal. Bake for 25 minutes or until lightly golden, then serve.

5. 5

   View the video

   The original recipe also suggests watching the accompanying video.

What is Brazilian corn bread?

Brazilian corn breads come in many forms, from cake-like bakes to yeast-raised loaves. This version uses both cornmeal and wheat flour, with blended tinned sweetcorn adding flavour and moisture.

Rolling the dough and cutting it into slices gives the loaf its distinctive shape. The yeast makes it a soft, bread-like bake rather than a quick cornbread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 13g protein, 72g carbs, 13g fat.

Most of the carbohydrates come from the wheat flour and cornmeal, while butter or margarine supplies much of the fat. Eggs and flour contribute protein, with smaller amounts from the milk and corn. Pair a slice with beans, eggs or another protein-rich food and vegetables for a more balanced plate.

The corn in the dough

Blended sweetcorn: blend it with the wet ingredients until the mixture is as smooth as possible, so the kernels are evenly distributed through the dough.

Cornmeal: this brings a gently grainy corn flavour. Some is mixed into the dough and more is sprinkled over the top before baking.

Building the dough

Wet mixture: blending the corn, milk, eggs, fat, yeast, salt and sugar helps combine them before they meet the dry ingredients.

Flour: add it gradually as directed, since the dough needs to come together before you knead it. The recipe gives a total of 500 g; use that amount while incorporating it in stages.

Shaping the slices

Roll and coil: roll each half of the dough into a sheet, then roll it up like a Swiss roll before cutting it into pieces. Arrange the pieces in the loaf tin as instructed.

Even pieces: aim for similarly sized slices so they fit neatly in the tin and bake at a similar rate.

Rising and doneness

Proving: cover the shaped dough and wait until it has doubled in volume. The rise is guided by the dough's size rather than a stated time, so allow for conditions in your kitchen.

Baking: the recipe specifies 25 minutes and a lightly golden finish, but gives no oven temperature. Check the original publisher's instructions for the temperature before baking.

Serving ideas

Serve the bread warm or cooled, as a snack or at breakfast. Butter, cheese or a savoury spread can complement its mild sweetness from the corn.

At a meal, pair it with soup, beans or a salad to make the bread part of a more complete plate.

Recipe notes & tips

• Drain the tinned sweetcorn well before blending it.
• Blend the wet mixture thoroughly so there are no large pieces of corn.
• Add the flour gradually, as the recipe directs, rather than tipping it all in at once.
• Knead the dough thoroughly before dividing it into two portions.
• Let the dough rise until doubled in volume, not just until it looks slightly puffed.
• Check the publisher's oven temperature guidance, which is not included in the supplied method.

Variations

• Fresh corn: use drained cooked corn in place of tinned corn, keeping the stated weight.
• Herby loaf: knead chopped fresh herbs into the dough for a savoury note.
• Cheese topping: scatter a little grated cheese over the loaf before baking.
• More cornmeal: dust the tin with cornmeal as well as sprinkling it over the shaped dough.
• Margarine option: choose margarine instead of butter for the version already allowed by the recipe.

Common mistakes to avoid

• Adding all the flour at once: incorporate it gradually so the dough is easier to mix and knead.
• Skipping the kneading: knead thoroughly to bring the dough together before shaping.
• Cutting the rise short: wait until the dough has doubled in volume before baking.
• Uneven slices: cut pieces to a similar size so they bake more evenly.
• Guessing the oven temperature: the supplied method omits it, so check the original recipe for this essential detail.

How to store

Once completely cool, store the bread in an airtight container at room temperature for up to 2 days, or freeze it for longer storage. Reheat slices briefly in a warm oven or toaster; thaw frozen slices before reheating.

Frequently asked questions