Corn and wheat bread

Ingredients:

• Wheat flour - 1 and 1/4 cups
• Corn flour – 1 and 1/4 cups
• Baking powder – 1.5 teaspoons
• Granulated sugar - 2 tablespoons
• Soda – 1/2 teaspoon
• Sour milk – 1 and 3/4 cups
• Salt – 1 and 1/4 teaspoons
• Butter - 100 grams
• One egg

Preparation:

1. Preheat oven to 220 C.
2. In a medium bowl, combine cornflour, wheat flour, sugar, baking powder, baking soda and salt.
3. In a large bowl, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir until the batter is smooth.
4. Place the butter in a cast iron skillet and bake in the oven until the butter melts (3-5 minutes). Remove the skillet from the oven, grease the bottom and sides of the pan, pour in the batter, and stir.
5. Place the dough in the pan, smooth the surface, and bake for about 20–25 minutes. Serve the bread warm.
6. Leftovers, wrapped in plastic wrap or placed in an airtight container, can be stored at room temperature for 3 days.