Pão de Milho (Cornbread)



Não é bem um pão. Mas também não é bem um bolo. Os americanos usam o pão de milho como acompanhamento de pulled pork, carne assada, chillis e ate sopas e churrascos.

Apesar de não fazer parte das nossas refeições, é uma maneira de variar as refeições e de trazer um elemento surpresa, até a uma tábua de queijos! O facto de ser ligeiramente adocicado casa muito bem nestas combinações. E como temos o “thanksgiving” à porta, para quem gosta de aproveitar até as datas festivas estrangeiras para experimentar receitas novas, é uma excelente oportunidade para uma receita diferente!


Ingredientes:


175g de farinha de milho

125g de farinha de trigo ou espelta

45 g de açúcar

sal q.b.

1colher de sopa de fermento em pó

250ml de leite

1 ovo

50 g de manteiga derretida e arrefecida


Preparação:


Numa taça coloque a farinha de milho, a farinha de trigo, o açúcar o sal e o fermento. Misture bem.

Noutro recipiente misture o leite e o ovo. Verta depois esta mistura sobre a farinha e misture bem. Por fim adicione a manteiga.

Coloque depois a mistura numa forma untada ou forrada com papel vegetal - pode também colocar em forminhas de queques para pãezinhos individuais e leve a cozinhar em forno previamente aquecido a 200ºC durante cerca de 20 minutos.

Deixe arrefecer um pouco antes de servir, mas sirva ainda mornos.


Bom Apetite!

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  32. Cornbread, a versatile and sweet addition to pulled pork, roast beef, and barbecues, is a beloved staple of American cuisine. This delightful dish is made from a blend of corn flour, wheat flour, sugar, salt, yeast, milk, egg, and butter, creating a mouthwatering treat that's both easy to prepare and delicious. In this blog, we'll explore the origins, ingredients, and various uses of cornbread, and also touch upon a pertinent topic for those in the UK – how to get global assignment help UK.
    The Roots of Cornbread
    Cornbread has deep-seated roots in American culinary history. Native Americans, particularly the Cherokee and Creek tribes, are credited with introducing corn to early European settlers. Corn, or maize, quickly became a staple in the New World, and its use in cooking evolved. The earliest form of cornbread was likely a simple mixture of cornmeal and water, cooked on hot stones or in the ashes of a fire. As settlers adapted to the ingredients and cooking techniques of the New World, cornbread became a fundamental part of their diet.
    Ingredients that Make Cornbread Special
    Cornbread's unique flavor and texture come from a combination of ingredients that work in harmony. Here's a breakdown of the key components:
    Corn Flour: The primary ingredient, cornmeal, is responsible for the distinctive, slightly sweet taste and crumbly texture of cornbread.
    Wheat Flour: Often used in conjunction with cornmeal, wheat flour adds structure and lightness to the bread.
    Sugar: A touch of sweetness enhances the overall flavor profile. The amount of sugar used can vary depending on personal preference.
    Salt: A pinch of salt balances the sweetness and enhances the other flavors.
    Yeast: Although traditional cornbread recipes typically rely on baking powder or baking soda for leavening, some variations incorporate yeast for a richer flavor.
    Milk: Milk, buttermilk, or a milk substitute contributes to the moist and tender crumb.
    Egg: Eggs serve as a binder and provide moisture to the cornbread.
    Butter: Butter adds richness and a luscious flavor to the bread, as well as aiding in browning.
    Versatile Uses of Cornbread
    Cornbread's adaptability is one of its key attractions. Here are a few popular ways to enjoy this beloved dish:
    Classic Side Dish: Cornbread can be served as a side with dishes like chili, beans, and fried chicken, and it pairs wonderfully with honey or butter.
    Base for Stuffing: Cornbread is a must for many holiday stuffing recipes. Its sweet and savory notes complement the turkey or chicken perfectly.
    Southern-Style Cornbread: In the Southern United States, cornbread is often baked in a cast-iron skillet, creating a crispy crust. It's served with collard greens, black-eyed peas, and other soulful dishes.
    Cornbread Muffins: Portioning cornbread into muffin tins creates individual servings that are perfect for snacking, picnics, or barbecues.
    Dessert Variations: Sweet cornbread, made with added sugar and sometimes corn kernels, can be enjoyed as a dessert, topped with ice cream or whipped cream.
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  34. Pão de Milho, or Cornbread, is a Brazilian classic with a golden exterior and a moist interior. Its unique taste of corn elevates any meal, and its versatility makes it a staple for breakfast and dinner. It transcends cultural boundaries, embracing the rich, rustic flavors of Brazil. Cómo Divorcio en Nueva York Estado

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