Description
Chimodho (Cornbread Loaf) is a delightful and easy-to-make bread that combines the sweetness of cornmeal with a moist texture, perfect for any meal.
Ingredients
Scale
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well mixed.
- In another bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the corn kernels until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a savory twist, add 1 cup of shredded cheese (like cheddar or pepper jack) to the batter before baking.
- To make it sweeter, consider adding 1/2 cup of chopped jalapeños or diced bell peppers for a spicy kick and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chimodho, Cornbread Loaf, cornbread recipe