After days of working on the site I can say that at least it’s working. I’m by no means a computer programmer or site builder, but I guess a lot of stuff can be figured out these days with the help of Google and YouTube instruction videos. I’ve still got some things I would like to change or add to the site, but the most important pages are up and running now. In today’s post I’m using a new plugin for a recipe sheet at the bottom of the post. If it works, it will provide you with nutritional info and it gives you the option to print the text of the recipe. I’m not sure how it eventually will look in the post. The plugins says that the nutritional info will be added once I push the ‘publish’ button. So it’s going to be a surprise, hopefully a good one, and if not… well, then I’ve got some more adjusting to do. But like everything in life: I learn by doing and by making mistakes.

 

I make a lot of mistakes while cooking too. Just a few weeks ago I had my first attempt at baking a corn bread and I failed terribly. Over here in Holland we eat corn bread, but in a total different way than the Americans do. Our corn bread is made with yeast and is used more as toast with butter and jam or cheese on it. You can find it in the bread loaf section of the supermarket. Because of the yeast the bread is higher and fluffier than traditional American corn bread. Like this:

 

maisbrood-1

 

The Dutch variant is a nice one, but I was still curious about the American one, the more flatter and denser kind of corn bread. Of course there are hundreds of recipes out there for corn bread, so it’s a bit confusing to a foreigner what the real, authentic recipe is. In my first attempt I tried to make it without any dairy, which resulted in a good taste but a bread so hard I could have knocked someone uncounscious with it. So off it went into the compost bin…

So for my second attempt I took a different approach. I did add dairy in the form of buttermilk and I made sure it was an organic buttermilk, but you can use regular buttermilk as well. I also added shredded carrot for extra nutrition and moist. And this time the corn bread came out a lot better than the first time.

 

Carrot Corn Bread11

 

For shredding the carrots I have this neat little salad slicer machine, the Fresh Express from Moulinex. It comes with 5 cones that you can attach to the machine to slice or shred things like cucumbers, carrots, radishes, cheese, cabbage… etc. My little machine was bought here in Holland but I also found it on Amazon, although there it is from the brand T-fal (T-Fal Fresh Express Electric Food Slicer & Grater – Fresh Express). Using a manual shredder or another form of food processor with shredding options is also a possibility.

 

Carrot Corn Bread16

 

Anyway, I was happy to have a successful second attempt with the corn bread and I’ll promise to make a Dutch type of corn bread in another post, hopefully sometime over the next few months. Enjoy the American variant with the carrot twist!

 

 

Carrot Corn Bread12

 

Carrot Corn Bread

vegetarian, makes 16 squares

 

* 300 grams of corn flour

* 300 grams of shredded carrot

* 1.5 cups/350 ml buttermilk

* 1 egg

* 2 tablespoons of coconut blossom sugar

* 2 teaspoons of baking powder

* 1 teaspoon of baking soda

* 1 teaspoon of salt, I used pink Himalayan salt

* 1 tablespoon of oil to line the baking tin, any vegetabel oil will do

 

Carrot Corn Bread1

 

Needed: mixer, brownie tin or oven dish of about 28×23 cm or 12×10 inch, oven

 

1. Preheat oven to 390 degrees Fahrenheit/200 degrees Celsius.

2. Put the buttermilk with the egg in a mixing bowl and mix well.

3. Add the sugar, salt, baking powder and baking soda and mix some more.

4. Add the corn flour and mix till you’ve got a wet kind of dough.

5. The last thing to add is the shredded carrot, fold this in with a spatula.

 

Carrot Corn Bread14

 

6. Pour the oil in the baking tin and cover all sides of the tin with oil.

7. Pour the dough in the tin, shake the tin a little so that the dough spreads itself evenly.

 

Carrot Corn Bread15

 

8. Put the baking tin in the oven and bake for 25 minutes at 390 degrees Fahrenheit/200 degrees Celsius.

9. When baked, let it cool off for at least 10 minutes before cutting the corn bread into squares and serving it.

 

Carrot Corn Bread8

 

 

 

Carrot Corn Bread13

 

Carrot Corn Bread

Prep Time: 10 minutes

Cook Time: 25 minutes

Number of servings: 16 squares

Per Serving 101 calories

Fat 2 g

Carbs 18 g

Protein 3 g

16

Ingredients

  • 300 grams of corn flour
  • 300 grams of shredded carrot
  • 1.5 cups/350 ml buttermilk
  • 1 egg
  • 2 tablespoons of coconut blossom sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt, I used pink Himalayan salt
  • 1 tablespoon of oil to line the baking tin

Instructions

  1. Preheat oven to 390 degrees Fahrenheit/200 degrees Celsius.
  2. Put the buttermilk with the egg in a mixing bowl and mix well.
  3. Add the sugar, salt, baking powder and baking soda and mix some more.
  4. Add the corn flour and mix till you've got a wet kind of dough.
  5. The last thing to add is the shredded carrot, fold this in with a spatula.
  6. Pour the oil in the baking tin and cover all sides of the tin with oil.
  7. Pour the dough in the tin, shake the tin a little so that the dough spreads itself evenly.
  8. Put the baking tin in the oven and bake for 25 minutes at 390 degrees Fahrenheit/200 degrees Celsius.
  9. When baked, let it cool off for at least 10 minutes before cutting the corn bread into squares and serving it.

Notes

The bread can be eaten warm and cold. Serve it with soup, a salad or a stew. Or just enjoy it as a snack in between meals.

6 thoughts on “Corn Bread: Failing And Succeeding

  1. Esther

    Hi! I used to live in Amsterdam and I miss the Dutch corn bread (among other things)! I´m making a lot of bread these days at home but I cannot find a good Dutch corn bread recipe (I seem to always find the American bread style with eggs, sugar etc, (more like a cake than a yeast “airy” bread). Could you maybe pass me an authentic one please? I´ve bought organic maize flour, but I´m not even sure if this is the right type either! What´s the difference with “corn meal”? Thanks, dank u!

    Reply

    1. Daphne Post author

      Hi Esther,
      Sorry it took a few days to answer your comment. Yes, the Dutch variant of corn bread is definitely a lot more fluffy than the American version. Although I haven’t given it a good try myself yet, I found a list of ingredients for such a corn bread. The trick to make it fluffy is of course the use of yeast and using regular white flour together with corn meal. Using only the corn meal would make it way too heavy and dense. I guess you’ve bought the right kind of flour. The Dutch word for corn is ‘mais’, so your organic maize flour sounds a lot like it. Here comes the list of ingredients and when you do make it, please let me know if it was a winner or not!

      Dutch Corn Bread
      * 330 ml water
      * 150 grams of corn meal/flour
      * 350 grams of white flour
      * 15 grams of fresh yeast (when using dry yeast, take only 7,5 grams)
      * 8 grams of salt
      * 10 grams of sugar
      * 20 grams of butter

      Reply

      1. Ann

        Hi,
        Can you give the instructions for making up the yeasted corn bread recipe given in Esther’s post? I’m an English lady with very tricky digestion and through trial and error we have found that mais bread suits me. But I can’t buy it here and it’s taken me two weeks to even find a recipe on the web!
        Many thanks

        Reply

        1. Daphne Post author

          Hi Ann,
          I’m going to make the Dutch corn bread myself tomorrow. If it all works out I will be posting the recipe and instructions with pictures coming week on the blog. Either way, if it fails or succeeds, I will contact you about it and see if I can help you any further. Let’s just hope that as a Dutchie myself, I can at least make Dutch corn bread ;-) Have a nice weekend!

          Reply

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