Description
Chimodho is a delicious golden cornbread loaf that combines the sweetness of cornmeal and kernels with a tender crumb. This quick and easy baked treat is perfect as a side dish or a snack, featuring a moist texture with a slightly crisp top.
Ingredients
Scale
Dry Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a spacious bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir them together thoroughly until well blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and uniform in texture.
- Blend Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently and just until combined. It’s okay if the batter has some lumps; avoid overmixing to keep the cornbread tender.
- Add Corn Kernels: Carefully fold in the corn kernels, making sure they are evenly distributed throughout the batter for bursts of corn flavor in every bite.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the Chimodho to rest in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh, frozen, or canned corn kernels depending on availability; make sure frozen corn is thawed and drained before use.
- Do not overmix the batter to avoid a dense texture; some lumps are normal.
- For a richer flavor, substitute milk with buttermilk or add a tablespoon of honey for sweetness.
- Serve warm with butter or honey for an extra indulgent treat.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
