Poilâne's corn flour bread from David Lebovitz by David Lebovitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for oat milk.

  • anya_sf on July 21, 2020

    I tried this since I had corn flour languishing in my freezer. I used cow's milk and included the pumpkin seeds. The batter took 1.5 hrs to rise somewhat and didn't rise further in the oven. In an 8.5"x4.5" pan, it took almost 45 minutes to bake through (I used a tester to check it). We enjoyed it well enough toasted with butter and jam or honey. It basically tasted like corn bread, but was less crumbly than the quick bread. I liked the crunchy seeds. I probably won't make it again since it takes much longer than quick bread.

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