Sweet Buttermilk Cornbread
6 servings
50 minutes
Sweet corn bread with buttermilk is a tender and airy treat that combines the softness of cream and the light sweetness of honey. This recipe originates from European cuisine, where traditional baking techniques harmoniously blend with simple yet exquisite ingredients. The buttermilk gives the dough a special lightness, while strawberry jam adds a vibrant fruity note, making the flavor rich and pleasant. Cornmeal provides a fine grainy texture and golden color to the bake, while whipped egg whites ensure airiness. Perfect for breakfast or a cozy family tea time, this bread is served warm, melting in your mouth straight from the oven.
1
Grease 6 small molds with butter and lightly sprinkle with sugar.
- Sugar: 2.5 tablespoons
2
Pour water into a pot and add buttermilk, cream, 2 tablespoons of sugar, honey, and salt. Bring to a boil, stirring constantly. Gradually add cornmeal, reduce heat, and cook for 2 minutes. Remove from heat and add egg yolks.
- Water: 1 glass
- Buttermilk: 0.6 glass
- Whipped cream: 0.3 glass
- Sugar: 2.5 tablespoons
- Honey: 0.5 teaspoon
- Coarse salt: 0.3 teaspoon
- Cornmeal: 0.6 glass
- Chicken egg: 2 pieces
3
In a clean bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold into the batter. Divide the batter into molds and place on a baking sheet.
- Cream of tartar: pinch
4
Preheat the oven to 190 degrees. Bake the bread for about 22 minutes until done. Serve immediately with strawberry jam.
- Strawberry jam: to taste
