How To Make Homemade Bread Even More Delicious
Adding this ingredient also eliminates the need to add sugar to your bread batter.
Is there anything more homey than the smell of freshly baked bread wafting through your house? As lovely as the mental image is, baking your own bread and making sure it's soft and fluffy can be a little challenging.
But with the help of some modern shortcuts and a few kitchen staples, baking bread is a skill serious home cooks can easily have in their arsenal.
Carnation and Chef Sharwin Tee created this delicious bread recipe perfect for breakfast: Homemade Longganisa Cornbread.
Longganisa is a breakfast staple in many Filipino homes, and using it in a bread recipe like this gives the bread a unique twist many longganisa-loving Pinoys will surely want to try. The recipe features Carnation Condensada, the secret ingredient that eliminates the need to add sugar to the bread batter while giving the finished product an extra fluffy, velvety texture.
Homemade Longganisa Cornbread with Red-Eye Gravy
Prep time: 7 minutes
Cooking Time: 1 hour
Ready in: 1 hour and 7 minutes
Yield: Serves 6-8
Homemade Longganisa Cornbread with Red-Eye Gravy Ingredients:
200 grams Vigan longganisa, skins removed
2 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon salt
1 can (300 ml) Carnation Condensada
5 large eggs
1 can (15 oz) creamed corn
1 can (15 oz) kernel corn, drained
1/2 cup butter, melted
For the gravy:
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 bay leaf
1/4 cup black coffee, brewed
1 cup beef stock
1/2 cup cream
salt and black pepper, to taste (optional)
How to Make Homemade Longganisa Cornbread with Red-Eye Gravy:
1 Preheat oven to 180 degrees C.
2 In a cold pan, sauté Vigan longganisa for about 2 minutes. Starting with a cold pan will cook the longganisa slowly, helping release its oils. Separate the meat and the oil, and set both aside.
3 In a bowl, combine dry ingredients—cornmeal, flour, baking soda, and salt. Mix well and set aside.
4 In a separate bowl, combine wet ingredients—Carnation Condensada, eggs, creamed corn, kernel corn, and butter.
5 Add the dry ingredients into the wet ingredients to form a batter. Add longganisa and mix well.
6 Pour batter into a baking dish (or a skillet), and bake for 45 minutes or until cooked.
7 Make the red-eye gravy by combining the oil from the longganisa and cooking oil in a saucepan. Add flour, bay leaf, black coffee, and beef stock. Simmer for 10 minutes, whisking once in a while to form a thick consistency. Pour in cream once ready to serve.
8 Place a slice of cornbread on a plate. Pour gravy on top, and serve.
You can check if the bread is fully cooked by inserting a toothpick in the middle. If it comes out dry and clean, the bread is good to go.
Wondering where the term “red eye” comes from? The coffee in the gravy was an American diner invention made for drivers and travelers on late-night trips—also known as “red-eye” schedules. The slight bitterness of the coffee in the red-eye gravy will contrast well with the sweet and savory cornbread.
This recipe employs many basic techniques you can practice in the kitchen, including the trick to making bread with a velvety texture. Combine your dry ingredients first, then the wet ingredients, before mixing them well together.
The addition of Carnation Condensada is the key to help make your cornbread moist and fluffy. Try it!
Carnation Condensada can be used in dozens of different ways, for both sweet and savory dishes. Take your cooking to the next level with Carnation!