Corn Bread

Corn bread is popular all over the world. It has been part of the American cuisine long before the Europeans arrived in the New World. The recipes are countless, from the popular Mexican tacos to the traditional for our Romanian neighbors Mămăligă.

When I was a child, my grandmother used to make sweet corn bread she called "kachamak". She would cook the thick mixture and pour it in a square pan to cool down. Then, she would gently cut it with a cotton thread into even square pieces. I can still smell the aroma of the sweet corn bread filling the kitchen, teasing our taste buds. Today, I will show you a different, yet delicious corn bread recipe.

Mix the two cups of all purpose flour and corn flour. Add the dry yeast and the salt. Stir in the beaten eggs and gradually add the honey, olive oil and milk.

Cover the dough with clean towel and let it rest for 30 minutes. Then knead the dough on a well floured surface until it gets thick enough to shape into bread loaves.

Once you shape the bread loaves, place them in a well greased and dusted with corn flour baking pan. Let them rest for 5-10 minutes, until the oven heats up. Bake them at 350 F for 30 about 30 minutes.

You can also add different ingredients to the dough - cumin, poppy seed, olives or sweet corn. It's up to your taste and imagination.