January 26, 2013

Komeko (Rice Flour) Cornbread/米粉コーンブレッド

I wanted to use up the corn grits that I bought last year, so I made cornbread in the afternoon, using some komeko (rice flour).  The recipe was quite similar to the one described here.

400 g corn grits
200 g wheat flour
100 g komeko (rice flour)
1 liter milk
2 tsp salt
2 tsp baking power
2 tbsp sugar
2 eggs
コーングリッツ 400 g
小麦粉 200 g
米粉 100 g
牛乳 1リットル
塩 小さじ2
ベーキングパウダー 小さじ2
砂糖 大さじ2
卵 2個

I forgot to add eggs to the batter, but it turned out so good!


Fräulein Trude said...

Without eggs it must be much more bread alike.

Hiroyuki said...

Kiki: Well, it was still like cornbread (laugh).

I could never make bread the way you do partly because I don't have an oven and mainly because I don't have what it takes to be a good baker!

Sissi said...

It looks very interesting. I still remember your corn grits' buy. It reminds me of so many things I have bought and still haven't used...

Hiroyuki said...

Sissi: My children liked it, especially my daughter, who said, "I can't stop eating it."