Sweet Corn Bread
This sweet corn bread is sweet, rich and tasty, the caramelized sugar on top makes it amazing. Served warm alongside a cup of milk makes a great choice for breakfast.
Ingredients
- 2 cups (500g) plain yogurt
- 3 large eggs
- 8 tbsp (120g) sugar
- 3/4 cup (150ml) oil
- 2 tsp (8g) baking powder
- 1 tsp (5g) vanilla extract
- finely grated zest of 1 lemon
- 13 tbsp (190g) cornmeal
- 2 tbsp (20g) semolina flour
- 4 tbsp (60g) sugar , for sprinkling on top
Instructions
- Preheat oven to 180°C (350°F). Grease a 10-inch (26cm) square baking pan.
- Separate egg whites from the yolks. Mix egg yolks with sugar, oil, lemon zest, yogurt, vanilla extract and baking powder. Stir in cornmeal and semolina flour.
- Whip egg whites until foamy and form stiff peaks. Fold in egg whites into yolk mixture.
- Pour the mixture into greased 10 inch square cake pan. Sprinkle 4 tbsp sugar all over the surface of the mixture.
- 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.
Nutrition
Serving: 1 serving out of 6Calories: 477kcalCarbohydrates: 49.4gProtein: 10gFat: 27.1gSaturated Fat: 4.6gCholesterol: 111mgSugar: 31.3g