Easy to make moist and crumbly interior and golden crunchy exterior corn flour cookies. These corn flour cookies can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.
If you have been following @akitcheninuganda on social media, then you know that last week I was a presenter at the Culinary Institute of America‘s 22nd Annual Worlds of Flavor Virtual Conference and Festival where I talked about Ugandan food. To watch the replay of my presentation, follow this link here.
Remember this cornbread I shared a few months back? Well, I am back with its cousin in form of a cookie. This cookie feels like a warm hug on a cold day. Think of your favorite meal when it has rained non-stop and the weather is miserable and gloomy. Yes this cookie feels like that! And it doesn’t need any elaborate set of ingredients to make. The corn flour (maize flour) adds a warm rich and crumbly texture to the cookie. I made it twice in a span of 24 hours because it is that good.
Warm and Delicious Maize (Corn) Cookie Recipe
What you will need:
1 C. Corn flour/Maize Flour
2 C. Wheat flour
1 C. Powdered milk
1/2 C. Sugar
1/2 C. Butter /margarine
1 Tsp. Black pepper
1/2 Tsp. Allspice/Cloves
Handful of raisins (optional)
1/4 Tsp. Nutmeg
1 Tsp. Vanilla essence
2 Tsp. Lemon/lime juice
1/2 Tsp. Baking soda
- I used yellow maize four. You can use white maize flour which works equally well.
- You can easily double the ingredients to make more cookies.
- I added raisins since they are what I had available. You can add chocolate chips as well.
- When the cookies are done baking they will be soft. Wait for them to cool down and harden.
- Sift all the dry ingredients in a bowl and set aside
- In a separate bowl, beat (whisk) the sugar and butter till loose and fluffy
- Add the eggs to the beaten sugar and butter and mix well.
- Next add the vanilla and lemon juice and mix.
- Gradually add the dry ingredients (i.e. the mixed flours) into the whipped butter and egg mixture while mixing. A firm dough should form when all the flour is used up.
- Using a spoon/ ice cream scoop or your hands, form balls from the dough and place them on a greased baking tray.
- Bake for 25-30 at 300 degrees F
- Yields 15+ cookies
Use #AkitchenInUg to share your creations.
Easy to make moist and crumbly interior and golden crunchy exterior 10 ingredient cornbread. This cornbread can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.
While the world is falling down the banana bread making rabbit hole, I am still on the edge because I have no bananas on me (where do y’all get bananas?) And even if I had them, I would eat them immediately before even thinking of making the bread. So I have instead resorted to making the next best thing: cornbread. We all have maize in our pantries/ stores and this bread is so easy to put together. And believe me when I say that it is possibly the easiest bread you will ever have to make because it uses pantry staples like flour, maize, baking powder and sugar and in an hour’s time, you will have the bread ready. So next time you feel bad for not having bananas to make banana bread, make this cornbread instead. You will not regret it.
Easy to Make Moist and Delicious Cornbread Recipe
What you will need:
1 C. Corn/maize flour
2 C. Wheat flour
1 1/3 C. Milk
3 Tbsp Sugar
1/2 Tsp. Salt
2 Tbsp. Baking powder
1/2 Tsp. Lemon zest
1/2 Tsp. Nutmeg
- I used yellow maize four. You can use white maize flour as well.
- You can easily double the ingredients to make two loaves.
- The bread keeps well in the fridge.
- Add maize/corn, wheat flour, salt, sugar, baking powder and nutmeg in a large bowl and mix well.
- Next pour oil and milk in the dry mix. Crack the egg in and mix well. You can use a whisk to further mix the batter till it is smooth and without flour bubbles.
- Grate some lemon zest and cheese (optional) into the batter and mix well.
- Grease your baking pan with butter/margarine and pour the batter into the pan. Grate some more cheese on top of the batter.
- Bake for 45 minutes at 350 degrees F. The loaf will rise, crack and have a golden yellow exterior when done.
This bread is good on its own, with tea or with your favorite stew. I personally like eating it with a rich bean stew like this one.
Share your creations using the #AkitchenInUg on social media.
Did you read that lengthy roundup I did last week? A lot of cooking has surely happened in this space. It is finally the rainy season and that means lots of warm comfortable food to eat and drink. So today I thought it a good idea to talk about porridge. I grew up on porridge and I am sure most of you did too. When in nursery school, the best part of every day was being served porridge and bread at break time. And because the weather is continuing to get wet gloomy and soggy, I believe a bowl of porridge will come in handy for the next few months. So why not learn the basics of making porridge. Again this is a basic recipe and I hope that once we have nailed the basics, we can get experimental. I cannot wait already.
Find recipe here