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This spiced Indian cornbread recipe is quick to prepare and is gently flavoured with aromatic spices, fresh chilli, sweetcorn and spring onion. It’s a savoury twist on classic cornbread that is moist, colourful and perfect for serving with curries, chilli and dahl.
If you love cornbread but want something a little bit different, this one’s for you.
I grew up eating Indian food every week in our vegetarian household, so warming spices such as cumin and turmeric feel like home to me. It’s wild to me that my husband hadn’t even tried Indian food (or pizza!!!) until he met me.
This recipe is my way of bringing a little vibrance and flavour to a classic and much loved recipe. I’ve tested this many times and my freezer is now stocked with this flavoursome spiced Indian cornbread – ready to be dipped into lentil soup, served alongside chilli, or eaten warm as a snack.
Happy cooking, Tara x
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WHY YOU’LL LOVE THIS SPICED INDIAN CORNBREAD RECIPE
- Mildly spiced and flavour packed. Warming rather than spicy, but with options to add more heat if you fancy it.
- Simple ingredients and easy prep. This cornbread is baked using pantry staple ingredients and is in the oven in less than 15 minutes.
- Moist and tender, with crisp edges. The combination of flour, fine cornmeal and olive oil make for a tender crumb, and it’s baked in a hot cast iron pan for those lovely crisp edges.
- Versatile and freezer friendly. This spiced cornbread pairs so well with curries, chilli, spiced soups and dahl. (Try it with my Creamy Vegan Red Lentil Curry!)
HOW TO MAKE SPICED INDIAN CORNBREAD
Here’s a summary of the ingredients needed and steps involved in making this spiced Indian cornbread recipe.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: SPICED INDIAN CORNBREAD
- Plain flour (also known as all purpose flour)
- Wholemeal plain flour: I use a touch of wholemeal flour for structure and flavour, without compromising moisture. You can substitute for plain flour (all purpose) if you prefer.
- Fine cornmeal: such as Indian Head Stoneground Cornmeal, to add that classic corn flavour without a gritty texture. I used yellow cornmeal in this recipe. (Not to be confused with corn flour / cornflour or cornstarch!)
- Baking powder: Gives the cornbread lift. Not to be confused with baking soda (bicarbonate of soda).
- Coconut sugar: An unrefined sugar that adds subtle sweetness without making the cornbread taste sweet. Can be substituted for soft light brown sugar or caster sugar if you prefer.
- Dried spices and salt: Cumin, turmeric and garam masala are the warm spices that add colour and aromatic flavour.
- Dairy free milk: I’ve tested this recipe with almond, oat and soya milk.
- Olive oil: Adds moisture and richness, without the need for butter or buttermilk. I use melted coconut oil in our sweet cornbread recipe with success and, whilst I haven’t tried it specifically with this recipe yet, I believe you could substitute the olive oil for coconut oil here.
- Fresh ingredients: Spring onions (green onions), fresh red chilli pepper and sweetcorn (the tinned variety) add colour, heat and a fresh flavour.
- Dried chilli flakes (optional): If you like things a little spicier.
EQUIPMENT NEEDED
You’ll need a 9″ (23cm) round oven-proof cast-iron skillet / pan for this recipe. You’ll also need basic baking equipment including a large mixing bowl, spoon and knife.
HOW TO MAKE THIS SPICED INDIAN CORNBREAD RECIPE
1. Preheat the oven, and a cast iron pan with a little oil in it.
Mix the dry ingredients. Stir together the flours, cornmeal, baking powder, sugar, spices and salt in a large mixing bowl.
2. Stir in the wet ingredients. Add the dairy free milk and oil and stir together gently.
3. Fold in the fresh ingredients. Sliced spring onions (green onions), minced fresh chilli and sweetcorn.
4. Prepare the pan. Carefully remove the hot cast iron pan from the oven using an oven mitt. Brush the oil around the pan to spread it out and then sprinkle a dusting of cornmeal over the inside of the pan.
5. Bake. Pour the cornbread batter into the hot cast iron skillet and bake for 45 minutes, until golden brown.
6. Allow to cool before slicing and serving.
TIPS FOR MAKING THE BEST INDIAN CORNBREAD
Use fine cornmeal. This gives a better texture and avoids that ‘gritty’ feeling that you can get from coarse cornmeal.
Get the pan HOT. Preheat the cast iron pan, so that it is hot when the batter is poured in. This helps to achieve that delicious crust that cornbread is known for.
Grease the pan and dust it with cornmeal before adding the cornbread batter, to prevent the sides of the cornbread from sticking.
Let the cornbread cool before slicing. It firms up as it rests, which makes it easier to slice.
HOW WE TESTED THIS INDIAN CORNBREAD RECIPE
I’ve tested this Indian Cornbread recipe multiple times to get the balance of flavour, texture and structure just as I wanted it. Here’s what I’ve tried:
- Creamed corn vs tinned sweetcorn – tinned sweetcorn was the winner here, creamed corn made the mixture too wet and heavy.
- Liquid (milk) to fat (oil) ratio – this was tweaked and retested several times. Using more oil resulted in a crisper edge, more tender crumb and less crumbly texture.
- Different spice levels – one version I made was savagely spicy (I blame it on my Mum’s homegrown dried chillis)… so, I paired down the chilli after that! I tested varying amounts of dried spices to get to a level that was flavoursome and gentle.
- I also tested various flour combinations – mostly plain flour with a small amount of wholemeal seems to be the sweet-spot – adding flavour and nutrition without sacrificing softness.
- I also tested different bake times, pan sizes and bake temperatures.
Every choice in this recipe is intentional and the recipe should therefore produce a flavour-packed, moist and sliceable Indian-spiced cornbread that works beautifully with curries, soups and chilli. Please do let me know what you think!
SERVING SUGGESTIONS
- Serve with spiced lentil soup or Dahl for dipping (my current fave).
- Pair with three bean chilli or vegetable curry to mop up the sauce.
- Or, enjoy toasted with a drizzle of olive oil as a savoury snack.
HOW TO STORE
Once cooled, slice the cornbread into large square (ish) pieces and store as follows:
At room temperature. Wrapped in eco cling film or foil and stored in an airtight container for up to 3 days.
Freezer. Place the pieces in a freezer bag, remove any excess air, seal and freeze for up to 3 months.
To reheat. Defrost the cornbread pieces at room temperature, and then cover it in aluminium foil and warm it in the oven until heated through (10-15 minutes).
FAQs
Is this a traditional Native American or Navajo cornbread?
No. This is an Indian-inspired cornbread, not Native American. It uses Indian spices such as garam masala, cumin and turmeric.
Is this cornbread spicy?
It’s mildly spiced and warming, not hot. The recipe calls for one fresh, medium-heat red chilli. If you prefer it more mild, opt for a mild chilli (or omit the chilli altogether). If you prefer it spicier, opt for a hot chilli or add a pinch of chilli flakes.
Is this Indian cornbread recipe vegan?
Yes! This recipe contains no dairy, no eggs and no butter or buttermilk.
Why use both flour and cornmeal?
Using a mix of flour and cornmeal gives the cornbread a softer texture and prevents it from becoming gritty or dry, while still delivering classic corn flavour.
Can I use all wholemeal flour?
I don’t recommend it. In testing, higher amounts of wholemeal made the cornbread drier and more crumbly.
Spiced Indian Cornbread Recipe (Easy Savoury Recipe)
Ingredients
- 200 g plain flour (aka: all purpose flour)
- 50 g wholemeal plain flour (substitute: white plain/all purpose flour)
- 150 g fine cornmeal (such as Indian Head Stoneground Cornmeal)
- 1.5 tsp salt
- 4 tsp baking powder
- 50 g coconut sugar (substitute: brown or white sugar)
- 2 tsp garam masala
- 1.5 tsp ground cumin
- 1 tsp ground turmeric
- 300 g dairy free milk
- 175 g olive oil (plus extra for greasing)
- 4 spring onions (aka: green onions, finely sliced)
- 1 medium red chilli (minced (2 tsp minced))
- 150 g sweetcorn (tinned, drained)
Optional:
- ¼ tsp dried chilli (for extra heat, if desired)
Instructions
- Preheat the oven 185°C fan (205°C conventional / 400°F / gas mark 6).
- Place a 9” (23cm) round cast iron pan in the oven with a tsp of oil and let it preheat with the oven.
- In a large mixing bowl, mix the flours, cornmeal, salt, baking powder, sugar and spices.200 g plain flour, 50 g wholemeal plain flour, 150 g fine cornmeal, 1.5 tsp salt, 4 tsp baking powder, 50 g coconut sugar, 2 tsp garam masala, 1.5 tsp ground cumin, 1 tsp ground turmeric
- Add the milk and oil to the bowl with the dry ingredients and stir together.300 g dairy free milk, 175 g olive oil
- Stir in the sliced spring onions, minced chilli and drained sweetcorn into the cornbread batter.Note: If you'd like a spicier cornbread, add a pinch of dried chilli flakes (up to 1/4 tsp depending on how hot your dried chillis are)4 spring onions, 1 medium red chilli, 150 g sweetcorn, 1/4 tsp dried chilli
- Use an oven mitt to carefully remove the cast iron pan from the oven. Brush the oil around the pan using a pastry brush to coat the sides, and then sprinkle a dusting of cornmeal over the base and sides.
- Pour the cornbread batter into the greased and preheated cast iron pan and place it back in the preheated oven.
- Bake for 45 mins, or until the top is golden and a knife or skewer inserted into the centre comes out clean (or with a few dry crumbs on it).Note: If you see any wet batter, place the cornbread back in the oven for a couple of minutes before checking again.
- Allow to cool slightly before slicing into 12 pieces and serving.
- Wrap leftovers in eco-cling film and store in an airtight container at room temperature for up to 3 days.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
