Tuesday, July 27, 2010

Cornmeal Bread

Sometimes we have no time for making a time-consuming breakfast or might just be feeling lazy to prepare one on a busy working day. This cornmeal bread, which is an "oven-free" could be prepared in less than half an hour! Cornmeal is a flour ground from dried corn. It is ground to fine, medium, and course consistencies.  When fine ground, it is known as cornflour. This Moroccan recipe calls for a medium ground Cornmeal. The bread made out of this cornmeal has a very typical corn flavor and leaves a delicious  taste in your mouth with a satisfying full stomach. I am sure you will love it too if and when you try it sometime.

Ingredients (for 6 breads)
Cornmeal flour(semolina) - 2.5 cups
Sugar - 1/3 cup
Butter (melted) - 8 tbsp
Milk - 2/3 cup
Salt - 1/4 tsp

1. Mix all the dry ingredients (cornmeal, sugar and alt)
2. Add the melted butter and milk and knead well to form a smooth and soft dough.
3. Divide the dough into 6 balls and flatten each ball between your palms.
4. Take a nonstick pan and cook each side of the bread for about 7-10 minutes on a medium heat.  Every now and then, using a wooden or plastic spatula, please make sure that the side that is cooking is not burnt !
5. Serve it with Jam or honey.

1.Stays good for 3-4 days in an air tight container.
2. An ideal snack for picnics.

This recipe goes to A veggie/fruit a month: Corn  guest hosted by Akheela of Torview for Priya's monthly event and to Iftar Moments Hijri 1431 of Umm Mymoonah and to Spotlight : baking without oven.


  1. Thank you for the lovely recipe Inshallah will try them for Iftar next month

  2. corn meal bread looks so yummy. so easy to make too. yumm.

  3. Bread looks so cute and yummy..

  4. looks so soft, easy to make too.
    Thank you so much for sending it to my event:-)

  5. thats intersting one...looks so soft n yumm..


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