Easiest Way to Make Homemade Milkless ugalicake/cornbread (jiko baked) Cooking Basics for Beginners

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, milkless ugalicake/cornbread (jiko baked). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Milkless ugalicake/cornbread (jiko baked) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Milkless ugalicake/cornbread (jiko baked) is something that I have loved my entire life. They’re fine and they look fantastic.

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To begin with this recipe, we must first prepare a few ingredients. You can cook milkless ugalicake/cornbread (jiko baked) using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Milkless ugalicake/cornbread (jiko baked):

1. Get 1 cup all purpose flour
2. Make ready 1 cup maize flour
3. Make ready 1 cup sugar
4. Make ready 1 cup cooking oil
5. Make ready 4 eggs
6. Make ready 1 tbsp vanilla essence
7. Prepare 1 tbsp baking powder

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Steps to make Milkless ugalicake/cornbread (jiko baked):

1. Have your ingredients ready
2. In a clean bowl place your all purpose flour, maize flour and baking powder mix them together and set aside
3. Cream in eggs and sugar until fluffy…add an egg at a time into your sugar then add vanilla essence
4. Add your wet mix into the dry mix..and whisk until you get the ideal consistency
5. Lit your jiko and put the bigger sufuria to preheat for 10 minutes
6. Put the smaller sufuria into the big sufuria and cover with a lid as you place your hot charcoal on the lid
7. Bake for 35 minutes… Remove the smaller sufuria and let it cool before removing your cake from the sufuria
8. Bon appetite…with cinnamon tea

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