Cornbread with seeds
4 servings
120 minutes
Cornbread with seeds is a fragrant and nutritious baked good inspired by Mexican culinary traditions. Thanks to the polenta, it acquires a characteristic grainy texture and light sweetness, while the seeds add a pleasant nutty flavor and a crispy crust. In Mexico, cornbread is often served with meat dishes, soups, or enjoyed with honey and butter. Its airy structure combined with rich flavor makes it an ideal addition to breakfast or dinner. The preparation requires no complex ingredients, and the baking process fills the home with warmth and coziness. This bread is not just food but a whole gastronomic experience that allows one to feel the richness of Mexican culinary traditions.
1
Preheat the oven to 190 degrees. Sift flour, salt, and baking soda into a large bowl. Add polenta, seeds (leaving 1 teaspoon of poppy for sprinkling), oats, and sugar. Mix well.
- Wheat flour: 175 g
- Salt: 1 teaspoon
- Soda: 1 teaspoon
- Polenta: 150 g
- Peeled pumpkin seeds: 25 g
- Sunflower seeds: 25 g
- Poppy: 30 g
- Hercules: 25 g
- Golden fine sugar: 1 teaspoon
2
Lightly beat the egg with buttermilk and add to the flour mixture, mixing with a wooden spoon until a soft dough forms. Place the dough in a greased small loaf pan and sprinkle with the remaining poppy seeds.
- Chicken egg (large): 1 piece
- Buttermilk: 275 ml
- Poppy: 30 g
3
Bake the bread on the middle rack for 50–60 minutes until golden brown. Remove from the pan, flip it over and return to the oven on a baking sheet for about 5 minutes to brown and crisp the crust. Cool on a rack.