Bolo de Milho
The Quirky Foodster Team
Ingredients
- Cornmeal — 250 g (1 3/4 cups)
- All-purpose flour — 150 g (1 1/4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 100 g (1/2 cup)
- Eggs — 2
- Milk — 250 ml (1 cup)
- Vegetable oil — 80 ml (1/3 cup)
Method
- Preheat the oven to 180°C (350°F) and grease a baking tin.
- Whisk together the cornmeal, flour, baking powder, salt and sugar.
- In a separate bowl, beat the eggs, milk and oil together.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter into the prepared tin.
- Bake for 30-35 minutes until golden and a skewer comes out clean.
- Cool slightly before slicing.
Introduction: A dense, slightly sweet cornbread, a versatile Santomean staple eaten at any time of day.
Cultural Background: This simple cornbread makes good use of local maize, its dense, satisfying texture and mild sweetness making it a popular accompaniment to both savoury dishes and coffee.
Tips: Don't overmix the batter, or the cornbread will turn tough rather than tender. Check for doneness a few minutes early, as cornbread can dry out if overbaked.
Variations: Add a handful of grated coconut for extra texture; swap some of the sugar for honey for a different sweetness profile.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat slices briefly in a low oven or toaster if a warm serving is preferred.
Nutrition: Approx. 240 kcal, 5 g protein, 34 g carbohydrate, 9 g fat per slice.
FAQs:
Q: Can this cornbread be made without eggs?
A: A flax or chia egg substitute can work, though the texture will be slightly denser.
Q: Is this cornbread sweet or savoury?
A: It is only mildly sweetened, making it versatile enough to pair with both sweet and savoury accompaniments.
- Cornmeal — 250 g (1 3/4 cups)
- All-purpose flour — 150 g (1 1/4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 100 g (1/2 cup)
- Eggs — 2
- Milk — 250 ml (1 cup)
- Vegetable oil — 80 ml (1/3 cup)
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