Indian Spiced Cornbread

Ingredients

In this Indian adaptation of broa, we incorporate traditional Indian spices such as cumin, coriander, turmeric, and chili powder to infuse the cornbread with a distinct Indian flavor profile. The original broa is typically made with cornmeal, wheat flour, and yeast, while this recipe uses a combination of cornmeal, chickpea flour, and baking powder to achieve a lighter texture. We alse have the original recipe for Broa, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 tablespoons honey 2 tablespoons honey
• 2 eggs 2 eggs

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 29g, 6g
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

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, chickpea flour, baking powder, cumin powder, coriander powder, turmeric powder, chili powder, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, buttermilk, honey, and eggs.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Pour the batter into the greased baking dish and smooth the top.
6. 6.
   Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the cornbread.
• Chickpea flour — If you don't have chickpea flour, you can substitute it with all-purpose flour or whole wheat flour.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies or a pinch of cayenne pepper to the batter.
• Serve the Masala Cornbread with a dollop of yogurt or raita to balance the spices.
• This cornbread pairs well with Indian curries, soups, or stews.
• Customize the spices to your taste preferences by adjusting the amounts of cumin, coriander, turmeric, and chili powder.
• Leftover cornbread can be toasted and enjoyed with butter or chutney.

Serving advice

Serve the Masala Cornbread warm as a side dish with your favorite Indian meal or enjoy it on its own as a snack.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a platter. Garnish with fresh cilantro leaves for a pop of color.