Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 45 minuti |
Ingredients
| 500 g | Corn flour |
| 160 g | 00 flour |
| 28 g | Read instantaneously for ready-made preparations |
| 500 g | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 400 g | butter |
| 6 | medium eggs |
| q.b. | fine salt |
| q.b. | wildflower honey |
Preparation
- In a saucepan, heat the Sterilgarda UHT Microfiltered Whole Milk and pour in the butter cut into pieces until it melts.
- In a bowl, pour the 00 flour, the corn flour, the instant yeast for savory preparations and the salt, mixing everything together to create a homogeneous mixture.
- In another bowl, beat the eggs, gently adding the milk and previously heated butter, making sure it has reached room temperature.
- Add the powder mixture to the liquid mixture, continuing to mix until the mixture is smooth.
- Preheat the oven to 170 degrees in fan-assisted mode.
- Pour the mixture into a previously buttered pan.
- Bake until cooked.
- Once done, take the cornbread out of the oven and let it cool.
- Remove the cornbread from the pan.
- Serve with a teaspoon of honey.
Separate the yolks from the egg whites and beat the latter until stiff. Being careful not to deflate the egg whites, add the sugar and mix the mixture ...
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