Perilla Corn Bread recipe - ingredients, nutrition and when to eat it
This bread is baked with corn kernels and nutty perilla seeds mixed into the dough.
This bread is baked with corn kernels and nutty perilla seeds mixed into the dough. Sweet corn and the little pops of the kernels make it a good choice for breakfast or an afternoon snack.
Bread & brunch · 110 minutes to cook
Nutrition (per 262.5g serving): 670.8 kcal · protein 20.1g · carbohydrate 105.4g · fat 17.5g · sodium 905.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If using canned corn, pat it dry with a paper towel so the batter doesn’t get too wet.
Tips: Ovens bake at different rates, so start checking the color of the top at around 18 minutes.
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Ingredients (1 serving)
- Flour — 100 g
- Corn — 40 g
- Perilla seed powder — 1 Tbsp
- Milk — 60 ml
- Sugar — 1 Tbsp
- Butter — 10 g
- Instant dry yeast — 1 tsp
- Salt — 0.5 tsp
- Egg — 0.5 pc