Easiest Way to Prepare Appetizing Steamed African corn loaf

Steamed African corn loaf. Steamed African corn loaf Richard Scott Cunningham. Steamed African corn loaf step by step. Pull out a microwave safe dish.

Steamed African corn loaf Traditionally, uJeqe - Steamed Zulu Bread is prepared by using freshly ground mealies (corn) similar to the traditional South African steamed mealie bread, whereby the bread is steamed in the sack of the corn. This steamed bread recipe that I have is actually of what the township folks use within South Africa, which omits the use of mealies. In many parts of Africa, fresh corn is used to make puddings, tamales, and bread-like this koki corn recipe here. You can cook Steamed African corn loaf using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steamed African corn loaf

  1. You need 3 ears of corn.
  2. You need 2 of eggs.
  3. Prepare 2 tablespoons of melted butter.
  4. It's 1/2 cup of all-purpose flour.
  5. It's 1/2 cup of cornmeal.
  6. You need 1 tablespoon of sugar.
  7. It's 2 teaspoons of baking powder.
  8. It's 1/2 teaspoon of salt.

This steamed corn pudding is really popular in Cameroon and some parts of Nigeria. Here is my South African take on the recognizable cornbread, here, in the United States. It is super-moist, with a rich flavorful taste. Next, whisk together the flour, baking powder, sugar, and salt.

Steamed African corn loaf instructions

  1. Spray 7x4 inch loaf pan that fits inside of oval crock-pot slow cooker with nonstick cooking spray. Cut kernels from corn,measure 11/2 cups. Combine 1 cup corn,eggs,and butter in food processor or blender; pulse until well mixed (not smooth) add remaining 1/2 cup corn;pulse briefly (some corn should remain whole)..
  2. Combine flour,cornmeal,sugar,baking powder and salt in medium bowl stir to blend. Add corn mixture,stir until dry ingredients are just moistened. Do not overmix. Spoon batter evenly into prepared pan. Cut one 14- inch piece foil; fold in half. Place foil on top of pan crimping very tightly around edges. Place pan in crock-pot slow cooker. Add 1 inch of water around sides of pan..
  3. Cover;cook on high 4 to 41/2 hours. Remove pan from crock-pot slow cooker ;remove foil. Cut around loaf with knife to loosen; flip pan over onto wire rack. Cool bread 10 minutes. Flip loaf over before slicing..

I'm continuing my experiments with steamed bread. This time, I'm making steamed corn bread in a loaf pan using an interesting steaming vessel. Steamed corn bread has the color and texture of Boston Brown Bread, but it's made with cornmeal and all-purpose flour rather than a blend of several flours. Mix first six ingredients (flour- salt) in large bowl. Mix eggs, melted margarine/oil, milk in small bowl.

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