sweet corn bread

SWEET CORN BREAD

Here is a puertorrican classic. Great for anytime of the day: breakfast, lunch, dinner, snack or dessert jiji... Is not overly sweet , since we are using erythritol and honey as a sweetener . It was a special treat prepared by my grandma. Very simple to make, since it doesn't require any special gadgets . I hope you can enjoy making this for loved ones ;)

24 slices

vegetarian | kosher style

INGREDIENTS

INSTRUCTIONS

2 CUPS SELF - RISING FLOUR

2 CUPS CORN FLOUR

1 CUP ERYTHRITOL

2 CUPS MILK OF CHOICE

2 TSP. VANILLA EXTRACT

1 1/2 TBSP. BAKING POWDER

1 TBSP. CORN STARCH

6 MED. EGGS

1 STICK MELTED BUTTER

1/2 CUP HONEY

1. ORGANIZE AND PREPARE ALL THE INGREDIENTS.

2. IN A BOWL , MIX ALL THE DRY INGREDIENTS: SELF-RISING FLOUR, CORN FLR, ERYTHRITOL, BAKING POWDER, CORN STARCH AND INCORPORATE WELL.

3. IN A SECONF BOWL, MIX ALL THE WET INGREDIENTS: MILK, BUTTER, VANILLA AND EGGS. MIX WELL UNTIL COMBINED.

4. THEN ADD THE HONEY TO THE WET INGREDIENTS. WHISK WELL.

5. NOW LITTLE BY LITTLE ADD THE DRY INGREDIENTS TO THE WET. MIX WELL UNTIL JUST COMBINED. DON'T OVER MIX.

6. PREPARE TWO LOAF PANS WITH PARCHMENT PAPER AND NON-STICK SPRAY .

7. DIVIDE THE BATTER EQUALLY OR YOU COULD USE A RECTANGULAR 13X9 , MUFFIN PANS OR THE ONE OF YOUR CHOICE.

8. BAKE IN A 350 DEGREE FAHRENHEIT OVEN FOR 40-50 MIN DEPENDING ON YOUR OVEN. START CHECKING AFTER 30 MIN.

9. THIS RECIPE IS ENOUGH FOR TWO LOAFS. YOU COULD JUST HALF THE RECIPE FOR A SMALLER BATCH.

ENJOY ;)