How to make it

  • Put the corn flour in a saucepan and pour the boiling water over it. Cook for 6 -8 minutes with 1/2 tsp salt; keep stirring so that it does not stick, then spread over a large plate to cool.
  • Put the flour, yeast, 1 tsp each of salt and sugar in a large bowl, mix in the barely warmed milk, add the cooled corn and begin mixing together, adding the warmed water a little at a time to make the dough.
  • The amount of water varies according to the coarseness of the corn meal. At first it may look as if the corn meal won't mix in evenly; try to break it up into small pieces as you add it to the flour, but kneading will distribute it perfectly if you do it for at least 10 minutes.
  • I would check the dough for salt and add more if needed. Coat the dough when it is kneaded with the butter and leave to rise.
  • Sometimes the dough is a little sticky when you punch it down for the second time, so sprinkle the board with an extra 1/2-1oz of flour as you knead it, then put into the baking dish and leave to rise again.
  • Preheat oven to 425 degrees, cook for 10 minutes, then lower temperature to 350 degrees for another 20-25 minutes. Leave to cool and then remove from baking dish.

Reviews & Comments 1

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    " It was excellent "
    snowcat17 ate it and said...
    yummy!!! I could use a 'side' trip to the carribean right now.. WI is getting a nice gift from 'Mother Nature'.. a slick ice storm.. how's that 4 'Merry?' hah HIGH FIVE FORKS!!!!
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