{"id":9898,"date":"2017-03-25T14:12:32","date_gmt":"2017-03-25T06:12:32","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9898"},"modified":"2017-03-25T14:12:32","modified_gmt":"2017-03-25T06:12:32","slug":"simple-cornmeal-bread-for-breakfast","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9898","title":{"rendered":"Simple Cornmeal Bread For Breakfast"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9900\" alt=\"Cornmeal Bread 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread-3.jpg\" width=\"650\" height=\"423\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9902\" alt=\"Cornmeal Bread\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread.jpg\" width=\"650\" height=\"432\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve always wondered how a cake or bread would taste like when it&#8217;s baked with grind cornmeal, it being a flour-like grain that&#8217;s made from dried maize. Well, curiosity got the better of me and I finally decided to buy a packet of cornmeal from the supermarket to try out a cornmeal bread recipe. The result? The cornmeal bread tasted so fragrant and sweet, not unlike the texture of a cake but with a slightly denser and chewier texture, not to mention the light corn flavour that helps to lift the bread from its heaviness.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Understandably, grind cornmeal is a very flexible ingredient to use for making many different types of food in different cultures. This includes using it as a batter for deep-frying, boiling it into a soft congee and making it into Polenta. As this is my first time experimenting with grind cornmeal, I thought I should at least take the safest approach and try out a simple recipe of cornmeal bread, lest it ends up as a failed experiment.<\/p>\n<p style=\"text-align: justify;\">All&#8217;s well ends well. I still have half a packet of grind cornmeal left, so next up will be savoury cornmeal bread with cheddar cheese and herbs!<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Redmill fine grind cornmeal: 150g<\/li>\n<li style=\"text-align: justify;\">Plain flour: 100g<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Double-acting baking powder: 1.5 tsp<\/li>\n<li style=\"text-align: justify;\">Baking soda: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Corn kernels: 100g<\/li>\n<li style=\"text-align: justify;\">Buttermilk: 375ml, well-shaken<\/li>\n<li style=\"text-align: justify;\">Egg: 2<\/li>\n<li style=\"text-align: justify;\">Melted butter: 80g<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 220 degrees Celsius. Grease baking loaf with melted butter.<\/li>\n<li style=\"text-align: justify;\">Mix grind cornmeal, plain flour, sugar, salt, baking powder and baking soda in a large mixing bowl.<\/li>\n<li style=\"text-align: justify;\">Mix in dry corn kernels.<\/li>\n<li style=\"text-align: justify;\">Lightly whisk together buttermilk, eggs and melted butter till well incorporated.<\/li>\n<li style=\"text-align: justify;\">Form a hole in the center of the flour mixture. Pour in buttermilk mixture.<\/li>\n<li style=\"text-align: justify;\">Mix well with a metal spoon till no more streaks of flour are left. Do not over-mix.<\/li>\n<li style=\"text-align: justify;\">Bake for 20 &#8211; 22min till golden brown.<\/li>\n<li style=\"text-align: justify;\">Leave to cool in the tin for 10min. Turn out onto a rack and cool for another 15min before slicing.<\/li>\n<li style=\"text-align: justify;\">Drizzle honey or maple syrup on the cornmeal bread to serve.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9899 aligncenter\" alt=\"Cornmeal Bread 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread-2.jpg\" width=\"500\" height=\"505\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9901\" alt=\"Cornmeal Bread 4\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Cornmeal-Bread-4.jpg\" width=\"650\" height=\"411\" \/><\/a><\/p>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li>This recipe was kindly adapted from Tan Hseuh Yun&#8217;s recipe from the Straits Times Sunday Life on 27 September 2015. She added chilli and curry leaves to spice up the cornmeal bread which I didn&#8217;t as I wanted to let the little one try this bread as well.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n1 bread loaf (about 12 square slices)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=9898\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve always wondered how a cake or bread would taste like when it&#8217;s baked with grind cornmeal, it being a flour-like grain that&#8217;s made from dried maize. Well, curiosity got the better of me and I finally decided to buy &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=9898\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[531,46],"tags":[229,452,263,564],"class_list":["post-9898","post","type-post","status-publish","format-standard","hentry","category-american","category-bread","tag-baked","tag-breakfast","tag-corn","tag-cornmeal"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9898"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9898\/revisions"}],"predecessor-version":[{"id":10117,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9898\/revisions\/10117"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}