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250ml buttermilk
90ml sunflower oil
1 Eggs
180g coarse cornmeal
170g plain flour
50g Sugar
6g (1 tsp) Salt
3g (½ tsp) baking soda
4g (1 tsp) Baking Powder
  • Medium




How to Make Chimodho:

  1. Preheat the oven to 175℃ fan.
  2. Put the buttermilk, oil, and egg into the bowl of your stand mixer; beat with the egg beater until very smooth.
  3. 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.
  4. 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.
  5. In the meantime, grease a baking tin with butter.
  6. Pour the mixture into the baking tin and smooth it out evenly.
  7. Bake for 40-45 minutes until a skewer inserted into the bread comes out clean.
  8. Cool on a wire rack.

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