February 21, 2008

Corn Bread

This corn bread recepie is from Tim Mälzer, who is very popular in Germany. I think it is really great with a tomato salad.

1 bell pepper
250 g corn
50 g cashew nuts
50 g pignolia
200 g flour
200 g cornmeal

30 g baking powder
10 g salt
15 g sugar
60 g butter
4 eggs
500 ml kefir

Preheat oven to 180°C.
Cut paprika in cubes, chop cashew and pignolia.
Mix flour, cornmeal, baking powder, salt, sugar.
Melt butter, add to cornmeal mixture.
Add eggs, kefir and stir well.
Add nuts, corn and pepper.

Fill in a buttered form and bake for 50-60 minutes.

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