Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread#EatTheWorld

Mupotohayi also known as Chimodho which is basically a form of cornmeal bread which is common in Zimbabwe. It can be enjoyed plain or buttered, jam or marmalade, or a drizzle of honey. Cornbread is the perfect side dish recipe next to mains like chili or fried chicken. But honestly, top a slice of warm cornbread with a pat of butter and drizzle of honey and you don’t need much else.

Serves 8 to 10 servings
Ingredients
180 Grams Yellow Cornmeal
170 Grams All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Teaspoon Pink Himalayan Salt
360 ML Full Fat Butter Milk
75 Ml Olive Oil
25 Grams Butter - melted
1 Large Egg
1 Tablespoon Olive Oil - for the skillet

Method

Preheat the oven to 190°C. Lightly grease a 9-inch round cake pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, whisk together butter milk, oil, melted butter, sugar and egg.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes( this will give a crispy bottom).

As the pan is being heated in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the butter milk mixture into the flour mixture and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crispy crust, remove the cornbread after 5 minutes and let cool on a wire rack.

Enjoy with butter.

My hubby enjoyed this with honey.

Check here for the other Yeasted Corn Bread

Labels: Cornmeal, Skillet, Zimbabwe, Breads, International Cuisine, Eat the World

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