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Cornbread with amaranth

0.75 h 4 raciones
Difficulty: 
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Ingredients

1 kg corn kernels
5 eggs
150 g salt-free butter at room temperature
250 g cream
½ cup brown sugar
2 spoonfuls rice flour
1 spoonful baking soda
½ cup amaranth
Pinch of salt.

METHOD  

  1. Grease moulds with butter and add flour. Set aside.
  2. Grind the corn kernels.
  3. Add the remaining ingredients.
  4. Pour half the mixture into the mould.
  5. Sprinkle on ¾ of the amaranth.
  6. Pour out the remainder of the mixture.
  7. Sprinkle on the remaining amaranth.
  8. Bake at 180ºC for approx. 40 minutes, or until cooked and lightly browned.
 
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