São Toméan Pão de Milho (Cornbread)

Ingredients

While Yorkshire Pudding is traditionally made with wheat flour and served as a side dish, São Toméan Pão de Milho replaces the wheat flour with cornmeal, giving it a unique texture and flavor. Additionally, São Toméan cuisine incorporates local spices and ingredients, adding a tropical twist to the dish. We alse have the original recipe for Yorkshire Pudding, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons sugar 2 tablespoons sugar
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120g) canned corn kernels, drained 1/2 cup (120g) canned corn kernels, drained
• 1/4 cup (60g) grated cheese (such as São Toméan Queijo de Príncipe) 1/4 cup (60g) grated cheese (such as São Toméan Queijo de Príncipe)
• 1/4 cup (60g) finely chopped onion 1/4 cup (60g) finely chopped onion
• 1/4 cup (60g) finely chopped bell pepper 1/4 cup (60g) finely chopped bell pepper
• 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh parsley
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 33g, 5g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. 3.
   In a separate bowl, whisk together the eggs, milk, and vegetable oil.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   Fold in the corn kernels, grated cheese, onion, bell pepper, parsley, paprika, and black pepper.
6. 6.
   Pour the batter into the greased baking dish and smooth the top.
7. 7.
   Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
• São Toméan Queijo de Príncipe — If you can't find this specific cheese, you can substitute it with a mild cheddar or any other cheese of your choice.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or finely chopped chili peppers to the batter.
• Serve the São Toméan Pão de Milho warm with a dollop of butter or a drizzle of honey for added richness and sweetness.
• Experiment with different types of cheese to customize the flavor profile of the cornbread.
• Leftover cornbread can be toasted and enjoyed as a delicious breakfast or snack.

Serving advice

Serve the São Toméan Pão de Milho as a side dish alongside traditional São Toméan stews or grilled seafood. It also makes a delightful accompaniment to a tropical salad or can be enjoyed on its own as a tasty snack.

Presentation advice

Present the São Toméan Pão de Milho in a rustic wooden bread basket or on a colorful São Toméan-inspired ceramic plate. Garnish with fresh parsley or a sprinkle of paprika for an added touch of visual appeal.