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Before you jump to Steamed African corn loaf recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.
Enjoying healthy foods can make all the difference in the way you feel. We are likely to feel way less gross when we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. A salad helps us feel a lot better than a piece of pizza (physically anyway). Choosing healthier food choices can be difficult if it is snack time. Shopping for goodies can be a difficult task because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
Eating almonds is a wonderful alternative as long as you don’t have a nut allergy. Almonds are usually considered a super food since they’re packed full of things which help boost our vitality while keeping us healthy. Different vitamins and minerals are found in these wonderful nuts. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is available in almonds. But when you eat almonds, you don’t feel like you need to sleep a while. These nuts unwind the muscles and provide a general sense of relaxation. Your emotional level is often lifted by simply eating almonds.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to steamed african corn loaf recipe. To make steamed african corn loaf you only need 8 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Steamed African corn loaf:
- Take 3 ears corn
- Prepare 2 eggs
- Provide 2 tablespoons melted butter
- Provide 1/2 cup all-purpose flour
- Prepare 1/2 cup cornmeal
- You need 1 tablespoon sugar
- Take 2 teaspoons baking powder
- Take 1/2 teaspoon salt
Instructions to make Steamed African corn loaf:
- Spray 7x4 inch loaf pan that fits inside of oval crock-pot slow cooker with nonstick cooking spray. Cut kernels from corn,measure 11/2 cups. Combine 1 cup corn,eggs,and butter in food processor or blender; pulse until well mixed (not smooth) add remaining 1/2 cup corn;pulse briefly (some corn should remain whole).
- Combine flour,cornmeal,sugar,baking powder and salt in medium bowl stir to blend. Add corn mixture,stir until dry ingredients are just moistened. Do not overmix. Spoon batter evenly into prepared pan. Cut one 14- inch piece foil; fold in half. Place foil on top of pan crimping very tightly around edges. Place pan in crock-pot slow cooker. Add 1 inch of water around sides of pan.
- Cover;cook on high 4 to 41/2 hours. Remove pan from crock-pot slow cooker ;remove foil. Cut around loaf with knife to loosen; flip pan over onto wire rack. Cool bread 10 minutes. Flip loaf over before slicing.
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