Cornbread Skillet
I think there is an entire culture in America that does not have its own corn bread. There is less practical, since corn is native to this side of the world. This one, in this case, the United States is very popular in Southern cooking, called "soul food" cooking of a mixture of Southern American and African slaves in the region. This "cornbread" is known to be fast, easy and very cheap, why was popular during wartime. He often serves as input for monitoring or hearty dishes of meat and beans. For the carnivores on duty, I suggest you prepare for your next feijoada. Originally, the bread should be prepared in a cast iron skillet. However, I obtained excellent results using a simple form of cake. But you can use what you have, from a stainless steel cornbread skillet (not nonstick and has no wires that melt) to baking dish and forms of pound cake. The point is that this bread is easier to make than a cake, then there really is no excuse not to try it. In a smaller bowl, beat eggs with a fork, milk, honey and 1 / 3 cup oil, until more or less homogeneous. Make a hole in the middle of the dry ingredients and pour the liquid there, mixing with a spoon just enough to stay more or less homogeneous. Never mind the pellets. Add the chives and mix. With gloves, remove from oven and pour in it the shape 1 tablespoon of oil. Seem much, but it is anyway. Gently stir and rotate the shape so that the oil spill out of the bottom and the sides a little bit of form. Oil will remain in the background, do not worry. Pour the yellow mass in the form and return to oven. Bake for 30 minutes or until surface is golden brown and a toothpick comes out clean when inserted in the middle. Remove from oven and let rest 5 minutes before unmold. Serve hot or at room temperature. I loved the corn bread recipe, but I confess that I felt more like a salty bread (very good, by the way) than with the traditional corn bread. It is, indeed, he is a "corn bread", but the corn bread American. I'm just looking for a good recipe for a corn bread of truth, more Brazilian. The wait is over finally. My mini metalhead, dragon slayer, knight Italian-German, came into the world on April 3, strong and handsome. But whit . . 1. All images displayed at La Cucinetta, whether photographs or illustrations are by Ana Elisa G. Granziera, unless otherwise indicated and are the property of the same. If you want to use a photo to any other non-profit, ASK, it's pretty much that I let use it for free, provided they play with education and stand next to the author photo. Do not steal. It's ugly. 2. La Nonna is a character created and illustrated by Ana Elisa G. Granziera. Any complete or partial reproductions unauthorized in any media are prohibited, with the illustrations protected by copyright laws. . . .
