He cornbread It is a representative dessert of the Mexican Kitchen. What better way to accompany this bread made from fresh corn grains than with a rompope sauce which adds a deep flavor and a slight hint of alcohol.
This bread, which is best enjoyed if it is hot, is the product of miscegenation. Corn is an ancient grain of Mexican origin that has been cultivated for approximately 10,000 years BC. and the corn bread is prepared with a European technique.
Corn has always been a staple food in Mexico. Though Since pre-Hispanic times, breads were made with this grain, with the arrival of the Spaniards new ingredients and a baking tradition was introduced.
In addition to the corn kernels, the basic ingredients of corn bread are the egg, butter, baking powder and sugar. Your presentation may vary by region. We share with you the practical and simple recipe of Larousse Cocina.
- 5 eggs
- 7 corn kernels
- 1 cup of sugar
- 1 tablespoon of vanilla essence
- 1 cup butter, melted
- Butter and flour to grease and sprinkle the mold
- Preheat the oven to 180 ° C.
- Blend the eggs with the corn kernels, sugar and vanilla. Incorporate the melted butter with enveloping movements.
- Grease and flour a round cake tin and pour out the mixture.
- Bake the cake for 30 minutes. Before unmolding it, let it warm.
Cut the cake into slices and serve with rompope sauce. When your bread is cold, you can heat the slices in the microwave.
Ingredients: 3 cups of light cream, ½ cup of sugar and 1 cup of rompope. To make the sauce you only need to blend the ingredients.
He rompope is a drink made with rum or brandy cane, sugar, milk, egg yolks and spices. It is an aperitif that is served in a small glass or in small tequila glasses. This preparation is inheritance of nuns of the convent of Santa Clara in the city of Puebla (Mexico) that used to prepare it in colonial times for priests.
In Mexican bakeries you can find corn bread in small round pieces, as well as slices obtained from a larger round piece such as a cake or in the shape of a pancake.
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