Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup charichuelo fruit pulp (can substitute with mango or papaya)
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease the baking pan with cooking spray or butter.
2. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk or mix until well combined.
3. In another bowl, beat the eggs and add the milk, vegetable oil, and charichuelo pulp. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the greased baking pan and smooth the top with a rubber spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 210
Total fat: 8g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 270mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugars: 9g
Protein: 5g
Substitutions for ingredients:
- Charichuelo pulp can be substituted with mango or papaya pulp.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add chopped jalapeños or green chilies for a spicy version.
- Add shredded cheddar cheese for a cheesy version.
- Add chopped bacon or ham for a savory version.
Tips and tricks:
- Do not overmix the batter to avoid a tough texture.
- Use a toothpick to check if the cornbread is cooked through.
- Serve warm with butter or honey.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- Cornbread can also be frozen for up to 3 months.
Reheating instructions:
- To reheat, wrap the cornbread in foil and heat in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Serve the cornbread on a wooden board or platter for a rustic look.
- Cut the cornbread into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs such as parsley or cilantro.
- Sliced charichuelo, mango, or papaya.
Pairings:
- Serve with chili, soup, or stew.
- Pair with grilled meats or vegetables.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- A simple green salad with vinaigrette dressing.
Troubleshooting advice:
- If the cornbread is too dry, add a tablespoon of milk at a time until the desired consistency is reached.
- If the cornbread is too moist, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the cornbread until a toothpick inserted in the center comes out clean to ensure it is fully cooked.
Food history:
- Charichuelo is a tropical fruit native to South America and is also known as the "Amazon grape." It has a sweet and tangy flavor and is often used in desserts and drinks.
Flavor profiles:
- Sweet and tangy from the charichuelo pulp, with a savory and slightly nutty flavor from the cornmeal.
Serving suggestions:
- Serve warm with butter or honey for a sweet and savory treat.
- Cut into small squares and serve as an appetizer or snack.
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