ReceptnaptárHungarian cornbread (kukorica-málé)
Kukoricamálé is an old sweet of the poor peasant kitchen, especially well known in Transylvania and eastern Hungary. It is made from cornmeal, hot water and a little lard, and in the tin it takes on a golden, crisp crust. It is simple but very tasty, and with sour cream, plum jam or milk it makes a special breakfast or dessert.
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Ingredients
Method
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- Put the cornmeal in a large bowl, and pour over enough hot water to make a thin, pancake-batter-like mixture; mix thoroughly.
- Cover and let stand for 1 hour, so the cornmeal swells.
- Mix in the melted lard and the icing sugar.
- Grease a baking tray generously with lard.
- Pour the mixture into the tray, and smooth into an even layer, about 2 cm thick.
- Bake in a 180°C preheated oven for about 1 hour, until the top forms a nice golden crust and the centre is cooked through.
- Serve lukewarm, cut into squares or slices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use finely ground corn flour, because coarse cornmeal makes a dense, gritty málé rather than a soft, slightly springy one.
- Rest it for at least an hour, because corn flour absorbs water slowly, and only this keeps the cake moist.
- Grease the tin generously with lard, because this creates the crisp bottom crust that most people love it for.
Frequently asked questions
What is the best way to serve it?
With sour cream, plum jam, curd cheese or simply milk. Many also put preserved sour cherries on top before baking, for a tangier, fruitier málé.
Is it gluten-free?
Corn flour is naturally gluten-free, and this recipe contains no wheat flour. For people with gluten intolerance, buy a flour labelled gluten-free on the packet.
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