3/4 cup of cornmeal
3/4 cup of all-purpose flour
1 cup of butter, at room temperature
1/2 cup of milk
2 teaspoons of ground cinnamon
1 teaspoon of baking powder
1/2 teaspoon of ground cloves
1/2 teaspoon of grated ginger
4 eggs
Accessory
Baking pan (28 x 11 cm)
3/4 cup of cornmeal
3/4 cup of all-purpose flour
1 cup of butter, at room temperature
1/2 cup of milk
2 teaspoons of ground cinnamon
1 teaspoon of baking powder
1/2 teaspoon of ground cloves
1/2 teaspoon of grated ginger
4 eggs
Accessory
Baking pan (28 x 11 cm)
In a mixer, beat the butter until light and fluffy
Add the cornmeal and beat for 3 minutes or until well combined
Add the egg yolks and beat for another minute
Add the flour, cornmeal, baking powder, cinnamon, cloves, and ginger
Mix with a spoon
Beat the egg whites until stiff peaks form
Add to the mixture
Mix delicately
Divide the dough in half
In one part, add the cinnamon, cloves, and ginger
Mix well
Bake the oven at medium temperature
Grease the baking pan with butter and place spoonfuls of the two mixtures, alternating them
With a fork, make circular motions to combine the mixture
Bake for 35 minutes or until a toothpick inserted in the center comes out clean
Let it cool before serving.
