Albanian Ballokume

Erzeni

Begin by melting the Erzeni butter and remove the white residue after melting, using a spoon.
In a deep bowl, combine the melted butter with sugar. Beat it with a kitchen robot for about 20 minutes until the mixture turns creamy and white. (You can also use an electric hand mixer; it works the same way.)
Add the eggs one by one (mix and add, mix and add) until a homogeneous creamy mass in a golden color is formed.
Once you have formed the cream, gradually add the cornmeal while stirring with a wooden spoon or spatula. Stir from top to bottom – top, until you form the dough of the cornbread.
After forming the dough, preheat the oven to 180 degrees Celsius. On a large baking sheet, place parchment paper and with the size of a fist, take the dough and place it on the tray. Give it a round shape without pressing the forms and place them apart from each other as they expand when baked.
Place them in the oven to bake for about 25-30 minutes.
The dough of this recipe can yield 2 trays of cornbread, about 12 pieces each.