Thursday, October 1, 2015

Cornbread/ Pão de Milho

My cousin and aunt came from Brasil to visit, and I decided to make a roast, and serve it with cornbread. They liked it so much that my cousin asked me for the cornbread recipe. Since I had to translate the recipe, I thought, "Why not share it with other people too? After all, Thanksgiving is around the corner, the colder weather will be here soon..." So here is the recipe in English and Portuguese.

Cornbread Recipe in English

1 ½ Cups yellow corn meal
1 ½ cups all-purpose flour
1/4 cup sugar
1 ½ tbsp baking powder
1 tsp salt
1 ¼ cup milk
2 eggs
¼ cup vegetable oil
¼ cup butter

Heat oven to 250F
In a medium bowl combine dry ingredients. Add milk, eggs, and oil. Blend until smooth. Melt butter in iron skillet at 250F(see note below for glass baking pan). Pour batter evenly into skillet. Cover with tin foil, bake at 250F for 20-25 minutes or until golden. Stick a toothpick – CAREFULLY not to get burned – into center of batter. If the toothpick comes out dry, the bread is ready. Enjoy!

NOTE: If using a 9 x 13in glass baking pan, melt the butter in a microwavable container, in microwave, then spread into baking pan before pouring batter in.

Thank you for stopping by. Enjoy the cool weather, and God bless you. 
Vanías Reed

 Receita de Pão de Milho em Português
 1 ½ xic de fubá

1 ½ xic farinha de trigo
1/4 xic de açúcar
1 ½ colher de sopa de fermento em pó
1 colher de chá de sal
1 ¼ xic. de leite
2 ovos
¼ óleo vegetal
¼ xicara de manteiga

Aqueça o forno a  125 graus C
Misture os ingredients secos. Acrescente o leite, os ovos e o óleo. Misture tudo muito bem.
Aqueça uma frigideira de ferro e derreta a manteiga nela.
NOTA: Se usar refratário, derreta a manteiga no microoondas primeiro, ai espalhe a manteira derretida no refratario.
Despeje a massa na frigideira de ferro, ou no refratário e asse por 20-15 minutos. Espete o centro da massa com um palito de dentes ou espeto de churrasco. Se o palito/espeto sair seco, o pão está pronto. Aproveite.
Obrigada por visitar o meu blog. Deus abençoe,
Vanías Reed