1 3/4 cups milk
3 tablespoons butter
3 tablespoons dry cornmeal
3 tablespoons ground cinnamon
3 teaspoons baking powder
1 (8 ounce) can sour cream
2 eggs, beaten
1 1/4 cups all-purpose flour
3 cups sliced sunflower seed varieties
1 medium garlic bulb, halved, thinly sliced
1 teaspoon salt
4 cups bread flour
2 teaspoons vegetable oil
2 teaspoons cooking spray
2 cups corned beef brisket ribs
Preheat oven to 350 degrees F (175 degrees C). Grease 6 17x9-inch loaf pans.
In a large saucepan bring milk, butter, flour, cornmeal, cinnamon and baking powder to a short boil over low heat. Stirring constantly, continue to boil, stirring constantly, for 10 minutes. Mix sour cream, eggs, and 1 1/4 cup flour into the creamed mixture until well blended.
Spread the batter evenly into the prepared pans. Bake in preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean.
After the loaf has baked, spread corned beef ribs edge to edge on each loaf. Place the meat slices on the roasting pan, and brush with vegetable oil, cooking spray, and corned beef mixture. Refrigerate for 5 hours or overnight.
This did not work for me I had everything cold as it said but it would not get thick.
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