Steamed African corn loaf
Steamed African corn loaf

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed african corn loaf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steamed African corn loaf is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Steamed African corn loaf is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook steamed african corn loaf using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Steamed African corn loaf:
  1. Make ready 3 ears corn
  2. Make ready 2 eggs
  3. Make ready 2 tablespoons melted butter
  4. Get 1/2 cup all-purpose flour
  5. Make ready 1/2 cup cornmeal
  6. Get 1 tablespoon sugar
  7. Take 2 teaspoons baking powder
  8. Make ready 1/2 teaspoon salt
Steps to make Steamed African corn loaf:
  1. Spray 7x4 inch loaf pan that fits inside of oval crock-pot slow cooker with nonstick cooking spray. Cut kernels from corn,measure 11/2 cups. Combine 1 cup corn,eggs,and butter in food processor or blender; pulse until well mixed (not smooth) add remaining 1/2 cup corn;pulse briefly (some corn should remain whole).
  2. Combine flour,cornmeal,sugar,baking powder and salt in medium bowl stir to blend. Add corn mixture,stir until dry ingredients are just moistened. Do not overmix. Spoon batter evenly into prepared pan. Cut one 14- inch piece foil; fold in half. Place foil on top of pan crimping very tightly around edges. Place pan in crock-pot slow cooker. Add 1 inch of water around sides of pan.
  3. Cover;cook on high 4 to 41/2 hours. Remove pan from crock-pot slow cooker ;remove foil. Cut around loaf with knife to loosen; flip pan over onto wire rack. Cool bread 10 minutes. Flip loaf over before slicing.

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