Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
Chop corn in food processor or blender. Stir into butter mixture.
In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Per Serving: 202 calories; protein 2.5g; carbohydrates 32.3g; fat 8.3g; cholesterol 20.3mg; sodium 99.8mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.