Spiced Indian Cornbread Recipe (Easy Savoury Recipe)
This spiced Indian cornbread recipe is quick to prepare and is gently flavoured with aromatic spices, fresh chilli, sweetcorn and spring onion. This savoury twist on classic cornbread is moist, colourful and perfect for serving with curries, chilli and dahl.
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Serves: 12
Calories: 293kcal
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
Vegan / Dairy Free / Egg Free
Recipe inspired by: India / America
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 462mg | Fiber: 3g | Sugar: 4g | Net Carbohydrates: 30g
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