This is one of my all time favorite quick and easy recipes that was inherited from my mom. Now I must explain that even though the title says "cornbread", this is not really cornbread but it is the only thing I have to compare the consistency or texture of the actual bread. I do hope you try this recipe at home because it will quickly become one of your favorites just as much as it has become one of mine. A side note for this recipe is that most, if not all, of the ingredients can be found at any local ethic/Indian store; these items are denoted with a * beside them.
Ingredients:
1 cup Sooji/ Cream of Wheat* (found at any local ethnic/Indian store)
1/4 cup chick pea flour*
4 heaping TBSP non fat plain yogurt
1 tsp ginger & serrano mixture (serrano peppers and ginger blended together)
1 cup water
3 tsp EVOO (extra virgin olive oil)
1 tsp salt (maybe a bit more)
1 heaping tsp ENO* (soda bicarbonate)
Pinch citric acid*
1/4 tsp cayenne pepper
For Sauté on top:
1-2 TBSP EVOO
1 tsp mustard seeds*
1-2 dry red chili pepper* (optional)
2-3 curry leaves* (optional)
Cilantro to garnish
Your favorite chutney*
Directions for cake:
1. In a deep pot, add water (roughly 2-3 cups), and heat over medium.
2. Place a metal bowl upside down in the pot and place a flat 8 inch cake pan that has been sprayed with PAM on top of the bowl and cover the pot. Essentially, you are going to steam your corn bread.
3. In a separate bowl, mix all of your ingredients except the cayenne pepper and whip until you've created a batter.
4. Once you're done with the batter, pour about 4-5 ladles worth in the sprayed cake pan and sprinkle with cayenne pepper.
5. Cook on medium heat for about 20 minutes.
6. You will know the bread is done cooking when you insert a knife or toothpick in it and it comes out clean (similar to making a cake).
7. Remove pan from heat & spoon sautéd oil on top.
8. Cool completely before cutting into square or diamond shaped pieces.
9. Garnish with cilantro and serve warm with a chutney.
Directions for Sauté:
1. In a small pot, heat EVOO.
2. Add mustard seeds and leave on heat until they crackle (roughly 2-3 minutes).
3. Add dry red chili pepper & curry leaves.
4. Once the oil has cooled, spoon over cornbread.
Ingredients:
1 cup Sooji/ Cream of Wheat* (found at any local ethnic/Indian store)
1/4 cup chick pea flour*
4 heaping TBSP non fat plain yogurt
1 tsp ginger & serrano mixture (serrano peppers and ginger blended together)
1 cup water
3 tsp EVOO (extra virgin olive oil)
1 tsp salt (maybe a bit more)
1 heaping tsp ENO* (soda bicarbonate)
Pinch citric acid*
1/4 tsp cayenne pepper
For Sauté on top:
1-2 TBSP EVOO
1 tsp mustard seeds*
1-2 dry red chili pepper* (optional)
2-3 curry leaves* (optional)
Cilantro to garnish
Your favorite chutney*
Directions for cake:
1. In a deep pot, add water (roughly 2-3 cups), and heat over medium.
2. Place a metal bowl upside down in the pot and place a flat 8 inch cake pan that has been sprayed with PAM on top of the bowl and cover the pot. Essentially, you are going to steam your corn bread.
3. In a separate bowl, mix all of your ingredients except the cayenne pepper and whip until you've created a batter.
4. Once you're done with the batter, pour about 4-5 ladles worth in the sprayed cake pan and sprinkle with cayenne pepper.
5. Cook on medium heat for about 20 minutes.
6. You will know the bread is done cooking when you insert a knife or toothpick in it and it comes out clean (similar to making a cake).
7. Remove pan from heat & spoon sautéd oil on top.
8. Cool completely before cutting into square or diamond shaped pieces.
9. Garnish with cilantro and serve warm with a chutney.
Directions for Sauté:
1. In a small pot, heat EVOO.
2. Add mustard seeds and leave on heat until they crackle (roughly 2-3 minutes).
3. Add dry red chili pepper & curry leaves.
4. Once the oil has cooled, spoon over cornbread.
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| Cornbread before it is ready to serve |
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