Friday, April 26, 2013


If you love trying new things, you will have to try this corn bread. I never imagined I could bake with unga ya ugali because it is usually gluten free. Gluten proteins in wheat flour makes the dough elastic and stretchy, and trap gas within baked goods, providing a light, airy structure. This recipe combines all-purpose flour and maize meal to create structure. There are several variations of corn bread. It is a common bread baked in the south of the United States and is usually eaten with Chili and other stews.

Maize meal is rich in dietary fiber, rich in protein, vitamin B6, magnesium and omega 6 oils. In some parts of the world, maize meal is used for the eradication of malnutrition. Maize meal is also referred to as white corn meal in the United States.

1 cup maize meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
3 teaspoons baking powder
¼ cup oil
1 cup milk
1 egg, beaten

Preheat oven to 425 degrees. Combine maize meal, all-purpose flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.

No comments:

Post a Comment