SPICY CORNBREAD WITH CORN
A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make. And don't forget muffins too!
Provided by Alonna
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
- In a medium-sized bowl, stir together the dry ingredients.
- In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
- Add in the corn, bell pepper, scallions, and chilies, if using.
- Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
- Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
- Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 32 mg, Sodium 674 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INDIAN HEAD GOLDEN YELLOW CORN BREAD (ORIGINAL RECIPE)
This is the original recipe, exactly as it appears on the package.
Provided by jeansustersich
Categories Bread
Time 30m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat to 425 degrees F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients with a few swift strokes. Bake in greased 9x9x2 inch pan for 20 to 25 minutes. To make a sweeter, moister Cornbread, change these items in the above recipe to the following amounts: Milk 2/3 cup; Sugar 1/2 cup; oil 1/2 cup; Eggs 2. Bake at 400 degrees F for 20-25 minutes
Nutrition Facts : Calories 311 calories, Fat 25.1837971062643 g, Carbohydrate 21.5799007391142 g, Cholesterol 3.75555555560064 mg, Fiber 0.723740728448938 g, Protein 2.04408888778666 g, SaturatedFat 3.76415704608641 g, ServingSize 1 1 Serving (124g), Sodium 1590.08881922176 mg, Sugar 20.8561600106652 g, TransFat 1.30632259596333 g
HANDVA INDIAN CORN BREAD
Steps:
- Mix all of the listed ingredients above with 2 cups yogurt.
- Add water in the batter based on consistency (bring to the same consistency of cake batter).
- Preheat oven to 380 and bake it for 40 minutes.
INDIAN CORNBREAD
A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.
Provided by Summerwine
Categories Quick Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together and put in a buttered casserole dish.
- Bake uncovered at 350F for 40-45 minutes.
HANDVO (SAVORY VEGETABLE SEMOLINA BREAD)
Handvo, a savory vegetable bread from the Indian state of Gujarat, is a near constant in the home of Anita Jaisinghani, the chef and owner of Pondicheri restaurant in Houston. Using hot water in the dough helps meld the flavors and hydrate the flours, as well as kickstart the leavening process. Ms. Jaisinghani makes many different versions - this carrot one is layered with the fragrance of toasted spices, the warmth of ginger and the freshness of herbs. Thanks to the pumpkin and sesame seeds that toast on top while it bakes, it also has an extra crunchy crust. The accompanying yogurt sauce is quickly - and deliciously - seasoned with aromatic spices tempered in oil. This is typically served as a snack, but is substantial enough to be a light meal when served with a salad.
Provided by Rachel Wharton
Categories breads
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Arrange an oven rack in the lowest position and heat oven to 350 degrees.
- Make the handvo: In a large (10-inch) cast-iron or nonstick oven-safe skillet, heat the vegetable oil over medium-high. When the oil begins to shimmer but is not yet smoking, add the peanuts and fry, stirring continuously, until they begin to take on color and toast, a minute or two. Immediately add the cumin seeds, stirring just until they begin to pop and sizzle, about 10 seconds, then immediately stir in the curry leaves and turn off the heat. (Be careful as the curry leaves will spatter.) Scrape into a large bowl. Reserve the skillet, but don't clean it.
- To the bowl, add the carrots, semolina, fenugreek, cilantro, yogurt, chickpea flour (if using), ginger, salt, baking powder, chile powder, turmeric and baking soda. Stir until well mixed. Run the hot water tap until the water is very hot (120 degrees) and measure out 1 cup. (Or heat 1 cup water to about 120 degrees in a small pot or kettle.) Add to the semolina-carrot mixture and stir until everything is evenly mixed. Immediately pour it into the skillet you used to toast the spices in the oil. Sprinkle the sesame seeds and the pumpkin seeds, if using, over the top.
- Bake until the sides pull back a little from the edges and the center is set, 40 to 45 minutes. It is better to overbake rather than underbake to achieve a crisp crust. Cool in the pan on a rack for 10 to 15 minutes.
- Meanwhile, make the yogurt sauce: In a small bowl, stir together the yogurt, sugar and salt. Set this aside and, in a small skillet, heat the oil over medium-high to high. When the oil begins to shimmer but is not yet smoking, add the garlic. Stirring constantly, cook it just until the edges turn golden brown, about 1 minute, then immediately add the mustard seeds and chopped curry leaves, and remove the pan from the heat. Carefully pour the oil into the seasoned yogurt, leaving a few teaspoons of the spices and herbs in the pan, and fold the oil and yogurt together. Sprinkle the reserved spices and herbs and the chile powder over the top.
- If the edges of the handvo are stuck to the skillet, use a spatula to release the sides. Flip the handvo out of the pan or, to serve it with the seeds on top, gently slide it onto a serving plate using a large spatula. Cut into slices or squares and serve warm or at room temperature with the yogurt sauce.
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