Who does not love a good fluffy textured cornbread, a typical Portuguese bread called Broa de Milho. Take care not to bake it too much, you want the outside crispy but the inside cooked but moist.
Oven: Medium – Temperature approx 200c
Door: Open or closed
Cooking spray to grease pan
1 large egg
150gr yellow, white or blue cornmeal
140gr plain flour
85gr granulated sugar
1 tbsp baking powder
1/2 tsp salt
1tbs honey (optional)
Cornmeal: (Known most commonly in the yellow or white form, specialty cornmeal comes typically in red or blue. Blue cornmeal contains more protein than white or yellowcorn. Blue cornmeal has a sweet, nutty flavor with a hearty fine texture and is used in tortillas, corn bread, chips, muffins
Heat your Amigo oven to full temperature (approx 550c) and let oven drop to 200c. Alternatively, use the residual heat and if necessary add some more logs to bring to correct temperature.
Spray the bottom and sides of an 9-inch round cake tin with the cooking spray.
Heat the butter over low heat until melted.
In a large bowl, beat the melted butter, (slightly warmed) milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Cover the tin with foil.
Bake for approx 20 mins, remove foil for last 5 to 10 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Serve warm.
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Photo: Amigo Barry Lee
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