Komeko (Rice Flour) Cornbread/米粉コーンブレッド

Japanese Food
I wanted to use up the corn grits that I bought last year, so I made cornbread in the afternoon, using some komeko (rice flour).  The recipe was quite similar to the one described here.
400 g corn grits
200 g wheat flour
100 g komeko (rice flour)
1 liter milk
2 tsp salt
2 tsp baking power
2 tbsp sugar
2 eggs
コーングリッツ 400 g
小麦粉 200 g
米粉 100 g
牛乳 1リットル
塩 小さじ2
ベーキングパウダー 小さじ2
砂糖 大さじ2
卵 2個

I forgot to add eggs to the batter, but it turned out so good!

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