Recipe
São Toméan Pão de Milho (Cornbread)
São Toméan Delight: Savory Cornbread with a Tropical Twist
4.8 out of 5
Indulge in the flavors of São Tomé and Príncipe with this delightful twist on traditional Yorkshire Pudding. São Toméan Pão de Milho is a savory cornbread that combines the comforting texture of cornmeal with the tropical essence of São Toméan cuisine.
Metadata
Preparation time
15 minutes
Cooking time
25-30 minutes
Total time
40-45 minutes
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free
Allergens
Eggs, Milk, Cheese
Not suitable for
Gluten-free, Dairy-free, Vegan, Egg-free, Fish-free
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.
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1 cup (120g) cornmeal 1 cup (120g) cornmeal
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 tablespoon baking powder 1 tablespoon baking powder
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1 teaspoon salt 1 teaspoon salt
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2 tablespoons sugar 2 tablespoons sugar
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2 eggs 2 eggs
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1 cup (240ml) milk 1 cup (240ml) milk
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1/2 cup (120g) canned corn kernels, drained 1/2 cup (120g) canned corn kernels, drained
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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)
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1/4 cup (60g) finely chopped onion 1/4 cup (60g) finely chopped onion
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1/4 cup (60g) finely chopped bell pepper 1/4 cup (60g) finely chopped bell pepper
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1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh parsley
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1 teaspoon ground paprika 1 teaspoon ground paprika
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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
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1.Preheat the oven to 200°C (400°F) and grease a baking dish.
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2.In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
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3.In a separate bowl, whisk together the eggs, milk, and vegetable oil.
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4.Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
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5.Fold in the corn kernels, grated cheese, onion, bell pepper, parsley, paprika, and black pepper.
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6.Pour the batter into the greased baking dish and smooth the top.
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7.Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
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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.
More recipes...
For Yorkshire Pudding
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For Cuisine of São Tomé and Príncipe » Browse all
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Piselli con Prosciutto Adapted to São Tomé and Príncipe Cuisine
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São Toméan Delight: Tramezzino with a Tropical Twist
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