Bosch HSLP751UC Gebrauchsanleitung
Breads
95
Cornbread
INGREDIENTS
1 onion
2 sprigs rosemary
1 – 2 red chilis
2 cups cornmeal
2 tbsp. flour
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
2 eggs
½ cup grated Parmesan
1½ tbsp. melted clarified butter
2 sprigs rosemary
1 – 2 red chilis
2 cups cornmeal
2 tbsp. flour
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
2 eggs
½ cup grated Parmesan
1½ tbsp. melted clarified butter
SETTINGS
STEAM CONV, 325°F
30 – 40 minutes
Springform Cake Pan on Wire Rack
30 – 40 minutes
Springform Cake Pan on Wire Rack
2
2
Peel and finely dice the onion. Remove the needles from the rosemary and chop
finely. Cut the chili pepper in half, remove the seeds and cut into small pieces.
finely. Cut the chili pepper in half, remove the seeds and cut into small pieces.
Mix the cornmeal, flour, baking powder and salt in a bowl. Mix the buttermilk
and eggs together and add to the bowl. Add the diced onion, rosemary, chili and
Parmesan.
and eggs together and add to the bowl. Add the diced onion, rosemary, chili and
Parmesan.
Stir all ingredients well. Grease the cake pan and mix the rest of the clarified
butter into the batter. Place the batter into the cake pan.
butter into the batter. Place the batter into the cake pan.
Bake the cornbread as indicated until the surface is golden brown.
COOK’S TIPS:
This bread also tastes excellent toasted.
9” springform cake pan serves 6
Per serving approx. 290 kcal, 11 g fat, 37 g carbohydrates, 11 g protein
Per serving approx. 290 kcal, 11 g fat, 37 g carbohydrates, 11 g protein