Stone Ground Cornbread Recipe

Main ingredients; 100 grams of flour, 150 grams of cornmeal.

Accessories; 3 grams of yeast, 1 gram of egg, 350 grams of milk, 30 grams of sugar.

1, ingredients are ready.

2, put the flour, corn flour, egg, yeast, sugar into the pot.

3: Add milk and stir with chopsticks to form a grain-free batter.

4: Cover with plastic wrap and ferment for 40 minutes.

5: The fermented batter looks like this, with a dense honeycomb surface.

6: Use chopsticks to vent the air bubbles out of the batter in one direction.

7: Heat a non-stick sauté pan, turn the heat down to low, and without oil, scoop up a spoonful of batter and pour it vertically onto the bottom of the pan, and the batter will automatically flow into a very nice round shape.

8, low heat heating until the surface of the bubble, (this process is about a dozen seconds) with a spatula to spatula up the cake, flip and fry another dozen seconds can be.

9, stone ground corn cake finished picture.