Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, milkless ugalicake/cornbread (jiko baked). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

See Recipes For Milkless Ugalicake/cornbread (jiko Baked) Too. Milkless ugalicake/cornbread (jiko baked). all purpose flour, maize flour, sugar, cooking oil, eggs, vanilla essence, baking powder. See recipes for Milkless ugalicake/cornbread (jiko baked) too.

Milkless ugalicake/cornbread (jiko baked) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Milkless ugalicake/cornbread (jiko baked) is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

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