By Philippine Wallart
PUDDING WITH CORN BREAD AND COCONUT by Nyesha Joyce Arrington
This recipe is really special. Corn bread is a basic al ment in my family. My culinary style is always imbued with culture, heritage and emotion, and I wanted to choose a comforting food and read to give a touch of freshness, novelty and greed. With the addition of coconut, I think I succeeded.
Updated at: Thu, 28 Dec 2023 10:37:58 GMT
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Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 220 °C (th. 7-8).
Step 2
In a large stainless steel bowl, sift the masa harina, flour, salt, baking powder, nutmeg, cayenne pepper and turmeric.
Step 3
In another bowl, mix the coconut milk, agave syrup, oil, corn and egg yolks.
Step 4
Climb the whites into snow until they form medium peaks.
Step 5
Add the egg yolk mixture to the flour mixture and mix with a whisk. Then gently incorporate the egg whites.
Step 6
Pour into a 23 cm square mould lined with parchment paper and bake for 15 minutes. Let stand for 5 minutes before serving.
Step 7
To be enjoyed immediately.
Notes
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