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Khoubziette Express | Cornbread Style Algerian Semolina Bread



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته



Wh
ile we are now in November, the weather is changing in Algeria, less warm days and more cold windy ones. Coming home to a warming bowl of  North African chilli con carne and some "cornbread" style bread has been a widely appealing  blessing for everyone in my house.

This bread is simple, easy to prepare prize-winning, go-to bread that is the sum of old-fashioned home goodness! Give it a try!


active prep time: 5-8mins | inactive prep time: 0m  bake time: 30 mins 
 about 10 servings
  • 1 cup medium grain semolina stone ground corn meal (farine de mais)
  • 1 cup whole grain flour such a wheat, spelt or kamut
  • 3 TBS raw honey OR 2 TBS sucanat
  • 1 TBS baking soda
  • ½ tsp baking powder
  • 1 cup buttermilk
  • ½ cup water (or more as needed)
  • 1 large egg, lightly beaten
  • Handful of Nigella seeds
  • Handful of anis seeds
  • 1/4 cup olive oil OR melted real butter
  • 1 tsp unrfined sea salt
    baking spray
Optional: I added in some ground flax to this batch for a little something extra and it was delicious! Feel free to add in whatever mix ins you feel like.

PREHEAT your oven to 180°C/355°F

PREPARE your muffin tins or loaf/cake tin by spraying the inside with the baking spray or lightly coating with butter. 

COMBINE your semolina, flour, salt, baking soda and baking powder in a bowl.


MIX in your oil, adding enough water/milk to combine all ingredients and form a thick batter.


POUR your mixture into your muffin tins/loaf tin. 

For muffins: Bake for ~15 minutes or until a skewer inserted comes out clean.
For a cake/loaf tin: Cooking time depends on the size and thickness of your loaf - in a small loaf tin, my mixture took ~20-30 minutes, however, keep an eye on yours!


LET cool at least 15 minutes before trying to cut, or it will crumble.


Serve with North African chilli con carne or any other stew or soup of your choice! But it's also nice with tea in the afternoon.


Storage
This bread will stay fresher longer, due to the addition of fat. Just wrap properly and consume within a week.

Make Ahead
Prepare the bread, cut then wrap each wedge. Store in the freezer. Thaw out on the countertop for 20 minutes.

Subsitute
To make this gluten free, you can easily sub the semolina for stone ground corn meal (farine de mais) and the flour for rice flour (farine de riz).

Variation
Feel free to add in your own flavors here, like corn, peppers, onions, cheese, etc.

Make It Yourself
Don't have buttermilk at  home? Easily make it yourself by mixing milk + 1tsp vinegar. Or optionally use fermented milk, whey or yogurt.
 Algerian, Winter, Bread, Quick and Easy

 

Are you a cornbread fan? tell me, how do you like your cornbread? 




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    7 comments:

    1. nice to hear from you Heni
      this looks healthy and delicious

      ReplyDelete
    2. Thank you for this recipe. I really like milk-and-flour-containing food like this. Is there any other flavor that you recommend?

      ReplyDelete
    3. This looks quite like Oven Harsha, it looks delicious, so soft and moist! However, I don't know what it is North Africa Chilli Con Carne ?????? But when I went through the recipe, it looks like algerian soup. In Morocco, we made a different soup, called Harira.
      Have a great day
      Cheers

      ReplyDelete
    4. yummy and delightful...dish...
      wonderful space...
      i'm happy to follow you...
      do stop at my blog if you find time :)
      Happy Blogging!!!!
      Food Blog News Daily
      Good Food Recipes

      ReplyDelete
    5. Thank you everyone for the nice comments! kisses!

      ReplyDelete
    6. nice to know you heni my name is raini indonesian live in jijel, my husband algerian he will proud if i cook this kesra bil furnun =) thanks

      ReplyDelete

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