Corn flour bread

Sweet corn became a staple food in the diets of Mayans by 2,000 to 1,500 BC. They held it in great reverence and it was a part of their daily rituals and took on a religious significance.

Corn contains some of the B-complex vitamins, making it good for hair, skin, the digestion, heart and brain. It also contains vitamins C, A and K along with amino acids, flavonoids, and large amounts of beta-carotene and a fair amount of selenium which improves the functions of the thyroid gland and plays a role in the proper functioning of the immune system. It possesses potent antioxidant properties which help to protect the body from the ravages of free radicals which can damage the cells and cause cancer.

Corn flour bread tastes awesome and I wanted to bake it at home. When I searched for a recipe, all of them had egg as an ingredient. I wanted to make it without egg and experimented. Voila! It turned out to be successful. Here’s the recipe.

Ingredients:

Corn flour         - 1 cup (100 gms)

Maida  - 1 cup (100gms)

Salt      - ½ tsp

Baking soda     - ¼ tsp

Refined oil        - ¾ cup

Buttermilk         - 1 cup

Sugar   - ½ cup (50 gms)
Pumpkin seeds (optional) - 1tbsp

Method:

Pre heat oven to 175 degrees C (375 degrees F).

Mix oil and sugar.

Add baking soda to the buttermilk.  

Combine corn flour, maida and salt.

Pour the buttermilk to the oil sugar mix and stir well.

Add this to the corn flour maida mix and knead lightly. Take care not to knead too much.Mix in the pumpkin seeds.

Pour into a greased 6 inch square baking vessel and bake for about 35- 45 minutes, or until the toothpick inserted in the center comes out clean. Tastes awesome with butter or jam.