* Exported from MasterCook *
Cornbread, Dominican Corn Bread (Torta)
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- (125g)
1 cup yellow corn meal -- fine or extra fine grind (150g)
1 cup sugar -- (200g)
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 teaspoon vanilla extract
7/8 cup whole milk -- 1 cup less 2 Tbsp (225g)
9 Tablespoons unsalted butter -- (125g)
Preheat the oven to 350F/180C. Put an 8-inch/20 cm cast iron skillet
in the oven to get hot.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in
a large bowl.
Whisk together the eggs and vanilla in a separate bowl.
Warm the milk and 8 tablespoons / 115 g of the butter in a small
saucepan over medium-high heat, stirring now and then, until the
butter is completely melted. While whisking, slowly pour the butter
and milk mixture into the flour mixture. Mix until smooth and
uniform. Whisk in the egg mixture.
Take the skillet out of the oven and add the remaining 1 tablespoon
butter. It should melt immediately. Tilt the skillet to spread the
butter over its surface. Pour the batter into the skillet. Return the
skillet to the oven and bake until the corn bread is barely golden
brown and a toothpick inserted into the center comes out clean, about
30 minutes.
Let the torta cool completely before inverting out of the skillet and
cutting into squares or wedges for serving. Store any leftovers in an
airtight container at room temperature for up to a couple of days.
Source:
"The Hot Bread Kitchen Cookbook"
S(ISBN):
"978-0-8041-8617-9"
Yield:
"1 8" round loaf"
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Per Serving (excluding unknown items): 304 Calories; 15g Fat (44.4%
calories from fat); 4g Protein; 39g Carbohydrate; trace Dietary
Fiber; 92mg Cholesterol; 303mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2017 - 0702