Jamaican Corn Bread Tutorial

Follow us on Instagram

instagram.com/nextinfood?igshid=rzach1686i9u
Follow us on Facebook

facebook.com/Next-In-Food-109588110632258/
Like share and subscribe!

Ingredients
Yield: 16 rolls

Liquid
1 pint milk
1/2 cup sugar
1tbsp + 1tsp instant yeast
1/2 cup sour cream or condensed milk
2 eggs

Dry ingredients

1lb baking flour
1/2 lb cornmeal
1tsp salt
1/4 cup shortening
1/8 tsp yellow colour
1/4 cup butter

Procedure
1. Place the liquid ingredients in a medium bowl ,whisk to combine
2. In a separate bowl combine the dry ingredients ( reserve the butter)
3. Add the liquid ingrients and shortening to dry ingredients. Mix to form a soft dough. (Add 1 cup extra flour is your dough is too sticky to knead)
4. Knead the dough by hand on a floured surface for 5minutes.
5. Add reserved butter to dough and knead for 10 minutes more until smoothe. Cover the dough with plastic and allow to double in size.

6. Divide the dough into 16 pieces round each piece into a ball. Place dough ball into two10 inch cake pan . Make sure to grease the pans
7. Proof cornbread for 30 minutes or intil double in size. Brush with egg wash bake at 350F for 20 to 25 minutes. Remore bread from oven brush with melted butter and enjoy.