Ingredients
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250ml buttermilk
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90ml sunflower oil
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1 Eggs
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180g coarse cornmeal
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170g plain flour
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50g Sugar
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6g (1 tsp) Salt
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3g (½ tsp) baking soda
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4g (1 tsp) Baking Powder
Directions
How to Make Chimodho:
- Preheat the oven to 175℃ fan.
- Put the buttermilk, oil, and egg into the bowl of your stand mixer; beat with the egg beater until very smooth.
- Mix the cornmeal, plain flour, sugar, salt, baking soda, and baking powder evenly in a bowl, then sift them into a different bowl. Make sure that the mix is very even.
- Add the dry mix to the wet mix, then mix thoroughly with the ordinary paddle of your stand mixer until you have a smooth dough, which will be fairly wet. Leave for five minutes or so.
- In the meantime, grease a baking tin with butter.
- Pour the mixture into the baking tin and smooth it out evenly.
- Bake for 40-45 minutes until a skewer inserted into the bread comes out clean.
- Cool on a wire rack.
