Delicious cornbread which is perfect for breakfast with some salsa! Add a soup and salad to it and you have the perfect lunch or dinner in hand!
Just before Diwali, I saw this cornbread on Nandita of SaffronTrail’s blog and it looked so yummy, that I decided to try my hands at it.
I love the slightly nutty flavour of corn in anything and I am glad I did try this conrbread, because when she says the best ever cornbread. I agree with her, this was just divine.
We had the cornbread with some tomato sauce and green chutney for breakfast. We loved the flavors of the nutty corn in the bread. Those jalapenos added that extra punch to the bread. It is amazing how one simple ingredient can enhance the flavors of a dish. And if you get your hand on fresh corn flour, this one is definitely worth a try.
Of course, when I think of cornflour, the first thing that comes to mind is the yummy makki di roti. Add some methi to that combination and you have the healthiest makki di roti. Pair it with some sarsoon ka saag and you are in Punjab 🙂
I love eating corn as is. Just roasted in the stove if you can’t roast it on coals. Though the ones roasted on coals have that yummy smokey flavor to them. Add some lime and chilli powder and salt to it. And you have the best snack ever. A friend of mine adds a bit of butter or ghee to it as well. Yummy for sure!
Corn is really good for health. It is rich in vitamin B and is rich in folic acid and is supposed to be rich in Vitamin E. Corn contains loads of minerals which are beneficial to the body like magnesium and iron.
- 1 cup cornmeal/ maize flour makki di atta
- 1/2 cup whole wheat flour flour
- 1.5 tsps baking powder
- to taste salt
- 1 tsp sugar
- 1 cup buttermilk
- 2 tbsps olive oil
- 2 nos eggs large
- 1/2 cup milk
- 1 tsp flax seed powder
- 1/4 cup corn kernels frozen
- handful coriander leaves freshly chopped
- 2 tbsps jalapenos chopped
- 1 tsp cumin seeds
- In a bowl, mix and sift all dry ingredients i.e flours, salt, sugar, flaxseed powder and baking powder together.
- In another bowl, whisk all the wet ingredients together i.e eggs, buttermilk, milk and oil. Whisk till well blended.
- Now mix the wet ingredients in the dry ingredients just till incorporated.
- Add the jalapenos, corn kernels, coriander leaves. Like Nandita, I also added a few spoons of brine of the jalapenos here.
- Pour in a greased loaf tin. I also lined the tin with aluminium foil as I find the loaf easy to remove if its lined and I had run out of baking/parchment paper.
- Bake in a preheated oven at 200C for about 20 minutes or so till a skewer comes out clean from the centre.
- We had it with spicy green chutney and tomato sauce and a tall glass of orange juice. Perfect for breakfast.