Making black rubber corn bread

2. The shape and taste are slightly different at each school, so there is no round shape.
There is no brick shape and it does not change into various forms.
It will definitely not be a foot bread and it will be square like a pound cake.
The point where the dough is poured into the field and cannot be made or is roughly scraped off.
Estimated to be a tough dough with a lump.
3. Mr. Sosa, who spends a day doing various things while lodging and lodging at school.
He said he would make lunch for me.
Mr. Sosa has a lot of other things to do and is not a confectionery expert.
The process of making shinny will be relatively simple.
4. I had to make a lot of wool at once.
All recipes posted on YouTube or blog are in Bbangul 5 minutes.
They used to bake it, but at the time there were no more than 5 minutes and it was impossible to cook it by extinguishing it with steam.
The probability is high.
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5. Although I have no differences of opinion with my mom, I remember my dad with some sweet spots.
They say it tastes better.
At that time, sugar was very expensive and there was no way to overcome it.
In those days, they added the commonly used Shinhwa sugar to give it a sweet taste.
The probability is high.
6. The recipes posted by other people all contain oil, sugar, milk,
Ingredients such as butter were used, but in the 60s and 70s, butter, sugar,
Because the oil is very sticky, it cannot be mixed in school lunches.
Additional ingredients such as butter, milk, sugar, and oil are not included.
However, in the United States, skim milk was provided along with cornmeal.
There is a possibility that milk or whole milk powder may be included.
After listening to my parents like this, I made an old corn bread recipe from the 60s.
I guessed it from the fish and my goal is to recreate that taste as much as possible.
The ingredients are simple and crude, with things that would have been mixed in those days.
The crab is ready

Now, just pour the soaked cornmeal into the mold and spread it out.
I used cotton paper, but after trying it several times, I bought a mold without holes.
It’s better to use it.
If you don’t have a frame at home, use a glass side dish container such as a glass lock.
It’s better to do it.
It will fall off more easily if you place parchment paper or paper foil inside the frame.
Cook over high heat and when the water boils, lower the heat to medium and spread.
It varies depending on the thickness, but usually takes about 30-40 minutes.
Rather than opening it right away, it is better to let it sit for about 20 minutes.
When you tear it with chopsticks, if it comes out fluffy, it’s okay.
If you steam it for a while, the color will become more yellow and the viscosity will increase.
They huddle together among themselves.
It has a slightly spicy, ground-up feel to it.
My parents had high expectations for me, so I decided to send them out as soon as I got older.
Here’s a picture of the completion. There are no cross-sectional photos
If you make it and make it, you might wonder how much it costs, but it has a rough texture and tastes like corn.
It has a unique savory taste. Because of Shinhwadang, the taste is faint at the end.
A sweet taste remains
In my house, even if my daughter doesn’t make it, we never eat it if it doesn’t taste good (guk-guk).
I never eat soup, but I really like it because it tastes the same.
I keep it in the refrigerator and it feels good to see it warming up every now and then.
But there are so many delicious things in the world these days.
The taste of memories is due more to the memories of those days rather than the taste.
It’s something I miss, so if I eat it in this day and age, it’s just like the old days.
It’s not delicious.