How to make
This cornbread is an easy and delicious breakfast with corn flour.
Beat the eggs with a fork until foamy, add yogurt, mixing in baking soda and pour the mixture over the eggs.
Add oil, crumbled white cheese and a little salt.
Pour a cup of corn flour and a few more spoons of white flour to make a sponge cake batter.
Pour into a 8x12″ (20x30 cm) baking pan onto baking paper and sprinkle with seeds.
Bake in a preheated oven at 360°F (180°C) for 20-25 minutes. Take it out and leave it to cool.
Cut the savory sponge cake into squares and serve it with ayran or herbal tea!
Enjoy my cornbread with seeds!
