Brazilian Corn Bread Food

CORN BREAD WITH BASIL

Corn Bread with Basil image

Italian-style corn bread with basil -- super easy to make and quite aromatic.

Provided by Denise Browning

Time 50m

Number Of Ingredients 12

Ingredients

2 large eggs ( at room temperature)
1/4 cup unsalted butter (melted)
1 cup milk
1 cup all-purpose flour (sifted)
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
3/4 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1-1/3 cup fresh or frozen corn (cooked)
1/4 cup chopped fresh basil (or 2 tablespoons dried)

Steps:

Preheat oven to 350º F (180º C). Grease a retangular bread pan and sprinkle with cornmeal. Reserve.
Beat eggs slightly and stir in the butter and milk. Reserve. In a separate, large bowl, mix the dry ingredients together: flour, cornmeal, baking powder, salt and sugar. Then, add the beaten egg mixture and stir with a wooden spoon. Add the cheeses and corn and mix well.
Pour the batter into the prepared pan. Bake in the oven for 30 minutes or until a toothpick inserted in the center of bread comes out clean. Unmold bread onto a rack and let cool slightly until warm. Serve corn bread warm with butter and /or honey, or as an accompaniment for picadinho. Serves: 8 people

BRAZILIAN CORNBREAD ( BREAD MACHINE )

Brazilian Cornbread ( Bread Machine ) image

Make and share this Brazilian Cornbread ( Bread Machine ) recipe from Food.com.

Provided by FarmKitchen

Categories Yeast Breads

Time 3h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup milk
1/4 cup water
1 egg
3 tablespoons margarine
6 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups yellow corn flour
2 1/2 cups bread flour
1 teaspoon anise seed
2 1/2 teaspoons active dry yeast

Steps:

Combine all ingredients in the order given.
Select White Bread and push start.
Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.

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