I made this bread to serve with a white bean and vegetable soup. I really liked the result, the texture and the flavor were great. I added chopped mini sweet bell pepper to the mixture and it gave it a lot of flavor. This bread can be used as a side dish for any time of the day or it will be great if you take it to a dinner party. If you don't have sour cream you can substitute it with yogurt, and for the milk you can use any type of milk.
If you feel like adding a spicy touch to the bread add some jalapeños or your favorite chile pepper. These ingredients are measured for a small/medium size square pyrex, if you have many guests or need it for a gathering don't forget to double or triple the quantities. If you are wondering if you can use PAN flour for this recipe, I have bad news, nope. I tried it and it was very dense, when I find the right measurements I will share it with you, let me know how it turned out!
Second round: I doubled the recipe and baked in muffin tins and they turned out nice and delicious. To half of the mixture I added dried black garlic, dried herbs and chili.
Serving size: small to medium size Pyrex Preparation time: 15 minutes Cooking time: 20 minutes
1 cup cornmeal
½ cup flour. I used spelt flour
1 tablespoon sugar
¼ teaspoon baking soda
¾ teaspoon salt
¼ cup melted butter
½ cup sour cream
½ cup milk
½ cup mini sweet bell pepper, diced
Prepare a baking sheet with parchment paper
Preheat oven to 375 F
In a bowl mix all the dry ingredients
Incorporate the wet ingredients into the dry ingredients
Add the chopped mini sweet bell peppers, mix well
Pour the mixture into the prepared baking dish
Bake at 375 for about 20 mins, check constantly, every oven is different.
The best way to know if the bread is done is to insert a wooden toothpick in the middle of the pan, if it comes out clean or with a few crumbs, take it out of the oven and let it cool before slicing, otherwise it will break