{"id":878,"slug":"corn-bread-lombardy","title":"Corn Bread (Lombardy)","description":"See also: Cornbread, Cornbread 2","ingredients_raw":["250 g finely-ground cornmeal","300 g water","250 g wheat flour","150 g firm sourdough","8 g (1 teaspoon) salt"],"ingredients_norm":["ground cornmeal","water","wheat flour","firm sourdough","salt"],"steps":["Boil 200 g of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature.","Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours.","Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour.","Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes.","Remove from the oven and let it rest on a rack to cool down."],"categories":["Bread recipes","Recipes for cornbread","Italian recipes","Baking recipes","Vegan recipes","Recipes using cornmeal","Recipes using salt","Recipes using wheat flour"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Corn_Bread_(Lombardy)","source_ref":"4513103","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Corn_Bread_(Lombardy)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"eabd074dfde3e6d123c68eba1c7e956714a12b1c97cb223bca1971f3daa9cc2e","created_at":"2026-08-02T14:42:59Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/corn-bread-lombardy"}