Corn Bread And Swisschard – a delicious recipe with cornmeal, boiling water, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Poor the cornmeal on the counter and make a well. Add salt. Poor the boiling water slowly into the well and mix with a fork until all the water is finished and a soft mixture is obtained. Place the cornmeal mixture on a greased baking pan and flatten it to 1"" thick. If mixture is hot, dampen your hands in cold water to flatten the pizza. (I prefer thin rather than thick). Cook in a preheated oven at 450 degrees for 50 minutes. Once cooked it will be crunchy outside and softer inside.", "", "?Serve with Garlic Broccoli Rape: Cook 1 bunch broccoli rape in boiling water 1 minute; drain well. Heat 1/4 cup of olive oil in a large nonstick skillet over medium heat. Add 3 sliced garlic cloves; saute 1 minute. Add broccoli rape and 1/4 teaspoon salt; cook 5 to 10 minutes."]
2219
kcal
Calories
241
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 pound cornmeal, 4 cups boiling water, 1 teaspoon salt.
Yes, Corn Bread And Swisschard falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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