When I felt a very tempting smell coming from the kitchen this morning, I couldn’t linger in the bed lying and reading more although it was Sunday. Mom II (husband’s mom) is here and “she must have done something scrumptious for breakfast”, I thought but couldn’t guess what it was. When I entered the kitchen, she was taking this yellowish yummy thing out of the oven. I thought it was a cake, but mom corrected me saying it was corn flour bread. It definitely smelled irresistible and when I took a very small bite just to taste, I understood what my dear student meant.

Mom said that when she was in the kitchen to prepare something for breakfast, she saw a package of corn flour in our pantry. And tasting it, she understood it was of good quality. “I couldn’t miss this opportunity of making fresh corn bread with this great flour”, she said. If she hadn’t made this yummy bread, the corn flour package might still be waiting. Many thanks to mom and my lovely student!

There is still some corn flour left and I know I will use it making another bread very soon.


- 1 ½ cup milk

- 2 cups all-purpose flour

- 1 cup corn flour

- 1 egg white

- 1 ½ tsp sugar

- 2 ½ tsp salt

- 1 tbsp dry instant yeast

- 1 tbsp olive oil

- ¼ cup raisin

- ½ tbsp olive oil (for topping)

- 1 tbsp nigella sativa (for topping)

- 1 yolk (for topping)

Mix all ingredients except raisin and the ones for topping. Knead it and cover. Wait it at room temperature for 2 hours so that it rises.

Pre-heat the oven at 180 C.

After 2 hours, add raisin and mix it with your hand. Grease a rectangular cake mold (pyrex). Place the dough in it.

Whisk egg yolk and mix it with olive oil. Brush the dough with this mixture and sprinkle nigella sativa. Bake it for 40 minutes until it gets golden.

You can see its picture in Corn Bread With Raisin post at http://www.giverecipe.com/