Cornish-style Savory Corn Cake

Ingredients

In this Cornish-style adaptation, we have replaced the traditional gram flour used in Amiri khaman with cornmeal, which adds a distinct Cornish touch to the dish. Additionally, we have incorporated Cornish spices and flavors to enhance the overall taste and appeal of the recipe. We alse have the original recipe for Amiri khaman, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh cilantro (coriander leaves) 1 tablespoon chopped fresh cilantro (coriander leaves)
• For the chutney: For the chutney:
• 1/2 cup (120g) Greek yogurt 1/2 cup (120g) Greek yogurt
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh mint leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, buttermilk, water, baking powder, baking soda, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Mix well to form a smooth batter.
3. 3.
   Pour the batter into the greased baking dish and spread it evenly.
4. 4.
   Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   Remove from the oven and let it cool for a few minutes.
6. 6.
   In the meantime, prepare the chutney by combining Greek yogurt, mayonnaise, lemon juice, chopped mint leaves, and salt in a bowl. Mix well.
7. 7.
   Cut the corn cake into squares or diamond shapes and drizzle the chutney over the top.
8. 8.
   Garnish with chopped fresh cilantro (coriander leaves) and serve warm.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the corn cake.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer chutney.

Tips & Tricks

• For added flavor, you can sprinkle some grated Cornish cheese on top of the corn cake before baking.
• If you prefer a spicier version, increase the amount of chili powder or add some chopped green chilies to the batter.
• Serve the Cornish-style Savory Corn Cake as a delightful appetizer or as a side dish with a Cornish stew or seafood.

Serving advice

Serve the Cornish-style Savory Corn Cake warm, either as an appetizer or as a side dish. It pairs well with a dollop of the tangy chutney and a sprinkle of fresh cilantro (coriander leaves) for added freshness.

Presentation advice

Arrange the Cornish-style Savory Corn Cake squares or diamond shapes on a platter, drizzle the chutney over the top, and garnish with chopped fresh cilantro (coriander leaves) for an appealing presentation.