Thin Corn Bread Cakes
Corn bread is one of the main staples in American food. Corn bread is filling, nourishing and delicious especially the way I made them. Usually corn bread is baked in a round, or square 2 inch deep mold and cut in square pieces or triangles, baked for 20 to 25 minutes at 200 degrees C (400 F). I chose today to pour the batter onto a cookie sheet, spread it evenly and bake it at the same temperature but for 12 minutes only. It came out yummy. So yummy that I don't think there will be any left for lunch! Here is how they were made....
These thin rhombus shaped corn bread cakes or cookies you might call them, can be used as finger food by putting something on them and gulped down in one go!! or used to dip into humus or any other dip. Today we are going to use them to put canned sardines on them.
- 1 cup milk.
- ¼ cup margarine (Vitam).
- 1 large egg (73+ gm).
- 1¼ sifted yellow corn meal.
- 1 cup all purpose flour (00).
- ¾ cup sugar.
- 1 Tbsp baking powder.
- ½ tsp salt.
- Preheat oven to 200 degrees C (400 F)
- Mix well milk, margarine and egg with a stand up mixer. Set aside.
- Mix all dry ingredients: corn meal, flour, sugar, baking powder and salt in a bowl.
- Add corn meal, flour, sugar, mixture slowly to the milk, margarine, and egg mixture until all dry material is absorbed.
- If you have any balling in the batter, use a hand held vertical mixer to break the balls and render uniform.
- Pour batter in a pre-buttered cookie sheet and level.
- Bake for 12 minutes at 200 degrees C (400 F) and check with a skewer if center is done.
- Take out from oven, let cool and cut into rhombic pieces of whatever shape you like.
- Heat grill on stove on high heat, brush each piece with a very light layer of olive oil and grill till you get the gridlines.
- Serve as bases for finger food with anything small on it, e.g. sardines and / or cream cheese and smoked salmon with dill etc.