Sweet Corn Bread

Sweet Corn Bread

I really love this sweet corn bread. I actually grew with the smell and taste of this delicious bread. My grandma used to make this on her outside oven. From childhood turned to be one of my favorite sweet treats. After so many years I still love it. 

This bread is sweet rich and tasty, the caramelized sugar on top makes it worth trying it. Served warm along a cup of milk or yogurt makes a great choice for breakfast. There is no doubt about that.

 

 

Related Posts:

Cornmeal Pancakes

Balmos - Cheese Polenta

Homemade Waffles

 

 

Prep time clock
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Ingredients
  • Makes about 6 servings
  • 2 cups (500 g) plain yogurt
  • 3 large eggs
  • 8 tbsp sugar
  • 3/4 cup (150 ml) oil
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • finely grated zest of 1 lemon
  • 13 tbsp corn meal
  • 2 tbsp semolina flour
  • 4 tbsp sugar - for garnish
Directions
  1. Preheat oven to 180°C (350°F). Grease 10 inch square baking pan.
  2. Separate egg whites from the yolks. Mix egg yolks with sugar, oil, lemon zest, yogurt, vanilla extract and baking powder. Stir in corn meal and semolina flour. 
  3. Whip egg whites until foamy and form stiff peaks. Fold in egg whites into yolks mixture. 
  4. Pour the mixture into greased 10 inch square cake pan. Sprinkle 4 tbsp sugar all over the surface of the mixture. 
  5. Bake for about 40-45 minutes until golden and  the top is caramelized. You can also make sure that is done by inserting a toothpick in the center and comes out clean.
Sweet Corn Bread-1
Sweet Corn Bread-2
Nutrition facts 1 Serving - Calories:477, Fat:27.1 g, Saturated Fat:4.6 g, Unsaturated Fat:0.1 g, Carbohydrates:49.4 g, Sugar:31.3 g, Fiber:1.8 g, Protein:10.0 g, Cholesterol:111 mg, Calories from Fat 244, Sodium 95mg, Vitamin A 5%, Calcium 24%, Vitamin C 2%, Iron 8%, Nutrition Grade D+, Percent Daily Values are based on a 2,000 calorie diet.
On June 06, 2011 at 01:47 pm, The Mom Chef said...
I decided to make this as soon as I saw the words "caramelized sugar." Who can beat that?
On June 06, 2011 at 04:22 pm, Tiffany said...
Wow, this sounds so good! I was surprised to see vanilla on the list of ingredients, but I am willing to give it a try, your photos are mouth watering!
On June 08, 2011 at 06:03 am, Hester Casey - Alchemy said...
Yum. I'm always searching for the perfect cornbread. Who knew that it would be sweet! Loving the caramelized topping. Congrats on Top 9!
On June 08, 2011 at 06:15 am, Paula said...
I adore that recipe! i must made! ok, my english dont very good looking ehee... Saludos, Paula desde Buenos Aires, Argentina.
On June 08, 2011 at 09:44 am, Food Traveler said...
Looks amazing. Is this an original? Totally creative.
On June 08, 2011 at 04:05 pm, sensiblecooking said...
That corn bread just looks so yummy. Oh caramelized sugar on the top makes it even more irresistible.
On June 08, 2011 at 10:00 pm, Michelle Benoit (Chocolate Central) said...
I love corn bread. I love the American style and the sweeter Mexican version called pastel de elote or panque de elote. I like the carmelized topping in your recipe. I think I'll throw in a few fresh sweet corn kernals too. I really like the recipes you offer and congrats on making Top 9 so often.
On June 09, 2011 at 01:18 pm, Claudie said...
Your corn bread looks delicious. I think it's really easy to sometimes mess up such "basic" recipes, but yours definitely looks like a success!
On June 09, 2011 at 06:40 pm, Sandra said...
Caramelized sugar and vanilla! This is obviouisly not my mother's cornbread.
On June 26, 2011 at 07:22 pm, Chelsea said...
First time visiting your blog...LOVE it! Really like the layout and design, very classy. Saving to my favs!
On November 29, 2011 at 03:14 am, eliza said...
I will try it soon... It looks so delicious !
On November 07, 2012 at 01:43 pm, JuanCar said...
he intentado hacer la receta y me subió mucho pero cuando la saque del horno se me bajo y quedo muy baja,no se ¿porque pudo ser?
Re:

I am not sure I understood well, google translate didn't help too much. If the cake has grown well in the oven and after you took it out reduced, it means it needed more flour, more cornmeal. If the consistency of batter is too runny you may need to add more cornmeal or semolina flour. 

On April 22, 2016 at 03:04 am, ana said...
Hi, I made your sweet corn bread yesterday. But, it turned out like a yogurt pudding....not at all like your photos. Sorry to ask you, is the quantity of yogurt correct (500 grs)? I love your recipes, I've already made several, all very good and simple. regards. Ana
On March 22, 2018 at 12:17 pm, DJEMA AMEL said...
merci pour recettes ils sont manifique moi j'ai la maladie coelique est je mange sans gluten alors j'ai testé le pain de mais sucré. MES SALUTATIONS

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