コーンブレッド　Recipe of Corn bread

先日コーンブレッドのことを書いたので、今回はそのレシピを英語で書きます。コーンブレッドは昔アメリカに住んでいるときによく食べていて、定番かと思いきや、日本にはあまり売っていません。たまに食べたくなるので時々作ります。しばらく作ってなかったので、戸棚から賞味期限間近なコーングリッツが・・・今月中に消費することをミッションにしました。私はめんどくさがりで、小麦はふるいにかけず、ベーキングパウダーだけ茶こしでこします。写真もいくつか、変な形になってしまいましたが、載せます。

Recipe of Corn Bread
Ingredients:
133g Corn grits (A bag contains 400g of corn grits and I want to use it up by making 3 times of corn bread.)
20g Mix nuts
200cc Milk
2 (small) Eggs
110g Flour
40g Sugar ( I used brown sugar) 
40g Butter
1 or 2 pinches of Salt (if Butter is unsalted.)
1 tsp (5g) of Baking powder (aluminum free)

1. Take out of two eggs, butter and cup of milk out of fridge (when I plan to cook corn bread; let them stay a while out of the fridge.)

2.  Take a large bowl and put corn grits, flour and sugar by measuring on the scale.   Add a pinch of salt.  

3. Take out a tea strainer and sift a tablespoon of baking powder on the same bowl.  Mix all together 2 and 3.  

4. Preheat the oven to 200 ℃ degree

5. Mix nuts and milk by hand blender.  

6. Melt the butter by microwave (I select 30 sec to 1 min with 200w)

7. Whisk all the ingredients (2, 3 and 5) and the melted butter in the bowl

8. Transfer the batter (7) to the prepared pan. 

9. Bake in the oven.  I decrease the temperature to 180℃, and bake it about 30 min.    

Mixed nuts in the milk.   Flour, corn grits, sugar and salt in the bowl.  Later added baking powder.  

Melted butter and the prepared pan

Batter in the pan.  Lets bake it!

Removed out of the oven. It looks a bit darker in color because of brown sugar.

I think corn bread suits Japanese tastes but I just don't see it very often.  Hope more shops handle corn bread in Japan.