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.
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
SPICY INDIAN CORNBREAD
Make and share this Spicy Indian Cornbread recipe from Food.com.
Provided by Donna Luckadoo
Categories Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
- Mix all the ingredients and pour batter into prepared pans.
- Bake for 35-45 minutes depending on how hot your oven gets.
- Cornbread with be super moist so do not over bake it!
- If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
- This is great with fried potatoes and pinto beans! Enjoy!
Nutrition Facts : Calories 233.7, Fat 8.9, SaturatedFat 3.5, Cholesterol 41.6, Sodium 796.6, Carbohydrate 32.4, Fiber 2.5, Sugar 8.4, Protein 7
INDIAN BAKED CORN
Corn is a popular side dish at our family gatherings, and this deliciously different recipe may be why! So colorful and zesty, it's a blue-ribbon winner and a time-tested treasure.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.
Nutrition Facts :
VEGETABLE-PACKED INDIAN "CORNBREAD"
I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet.
Provided by kitchengrrl
Categories Cauliflower
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine the coconut milk and cream of rice cereal n a large bowl and mix gently. Set aside for 2-4 hours. I've left it overnight and things turned out fine.
- Preheat the oven to 350*F.
- Add the vegetables, chickpea flour, chiles, coriander, salt and sugar to the coconut/rice mixture. Mix thoroughly.
- Stir in the baking soda and blend well.
- Distribute mixture into 12 greased muffin cups. Bake uncovered for 1 hour until vegetables are tender and muffins are lightly browned. Cover loosely with foil and bake about 15 minutes longer.
- Cool on a wire rack for about 15 minutes, then serve to surprised guests who will struggle to figure out what's in here. :)
- It's especially delicious served with tomato chutney. The original recipe recommends serving with caramelized onion and garlic shreds, toasted cashews and fresh basil, which would also be delicious.
- I'm sure you could bake this in a flat pan and it would come out great.
Nutrition Facts : Calories 129.4, Fat 6.1, SaturatedFat 5.1, Sodium 426.6, Carbohydrate 16.4, Fiber 2.7, Sugar 4.5, Protein 3.5
INDIAN CORN BREAD PUDDING
Categories Milk/Cream Dessert Bake Thanksgiving Quick & Easy Fall Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F.
- Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
- Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).
INDIAN CORNBREAD ( MAKAI KI ROTI)
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Provided by HappyBunny
Categories Breads
Time 25m
Yield 6 rotis
Number Of Ingredients 9
Steps:
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.
BALKAN-STYLE SAVORY CORNBREAD
Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.
Provided by jmerar
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
- Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g
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