Corn honey bread with sour cream (yeast-free)

There are different options for unleavened cornmeal bread - unleavened, sweet, and salty. The offered corn honey bread with sour cream is moderately sweet, rather loose and slightly crumbly. Such bread can be supplemented with cream, jam or sweet sauce and served with a cup of tea or coffee. Honey corn bread is also suitable for savory main courses.

Ingredients

• Sour cream 15% - 380 g
• Honey - 90 g
• Butter - 85 g
• Milk - 70 ml
• Eggs - 2 pcs.
• Corn groats (finely ground) - 320 g
• Corn starch - 40 g
• Baking powder - 8 g
• Soda - 3 g
• Salt - 0.5 tsp
• To prepare the form:
• Butter - 10 g
• Corn groats - 15 g

Directions

1. Prepare all the ingredients you need.
2. I achieved a fine grind of corn grits at home using a grinder.
3. I used store sour cream, 15% fat.
4. Turn on the oven to heat up to 200 degrees.
5. Melt the butter and leave to cool.
6. Add cornstarch to the corn grits. Stir with a whisk.
7. Add salt, baking soda and baking powder. Stir until the dry ingredients are evenly distributed among themselves.
8. Combine eggs and sour cream in another bowl. Stir until smooth.
9. Add honey and milk to the sour cream. Stir.
10. Photo of recipe preparation: Corn honey bread with sour cream (yeast-free) - step number 6
11. Pour in the butter. Stir.
12. Combine liquid ingredients with flour mass. Stir.
13. Grease a baking dish with butter and sprinkle with corn grits (I used a ceramic dish 20x20 cm).
14. Pour the corn dough into a mold.
15. Send the baking dish to an oven preheated to 200 degrees and bake honey cornbread on sour cream for 30-40 minutes - the baking time depends on the power of your oven, the height of the bread and the material of the mold used.
16. Well-baked bread should brown and the skewer should remain dry when pierced. Remove the finished yeast-free cornbread with honey from the oven and cool slightly in the mold.
17. Place warm bread on a serving platter. Bon Appetit!