I love corn bread and this one has a rustic flavour with a hint of sweetness from the corn. It goes well with stew, cold cuts, chilli cooked in a slow cooker, or beans.
Corn meal or makki ka atta 1 1/2 cup
All-purpose flour 3 cups
Yeast 3 tsps
Milk 1/2 litre
Butter 30 g
Rice flour 2 tbsps
Sugar 2 tbsps + 1 tsp
Salt 1 tsp
Olive oil 2 tbsps
Dissolve the yeast in 1/4 cup of warm water and 1 teaspoon of sugar.
Heat the milk and add the butter to it. As the milk begins to bubble, reduce the heat and whisk in the cornmeal. Let it cool to room temperature.
Mix the flour, sugar and salt. Add the yeast mixture and the cornmeal mixture. Make a dough.
Transfer the dough to a bowl greased with olive oil and cover with cling film. Leave it to rise for two hours.
Divide the dough into two boules. Dust with rice flour and criss-cross the top with a knife. Spritz with water.
Pour boiling water into a tray and place in the oven. Bake the bread in the middle rack for 35-40 minutes.
Slice when cool.