Recipe

Newari-style Corn Bread

Savory Corn Bread with a Newari Twist

4.6 out of 5

Indulge in the flavors of Newari cuisine with this delightful twist on traditional American corn bread. The fusion of cornmeal with aromatic spices and local ingredients creates a unique and mouthwatering dish that will transport you to the vibrant streets of Nepal.

Bread› Corn Bread

Cuisine of the Americas› American cuisine

Asian cuisine› South Asian cuisine› Nepalese cuisine› Newari cuisine

Preparation time

15 minutes

Cooking time

25-30 minutes

Total time

40-45 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free cornmeal and flour), Nut-free, Egg-free, Soy-free

Allergens

Dairy (yogurt, ghee)

Not suitable for

Vegan (due to the use of yogurt and ghee)

Ingredients

In this Newari adaptation of corn bread, we incorporate traditional Nepali spices and ingredients to infuse the dish with the unique flavors of Newari cuisine. The addition of cumin, turmeric, and mustard seeds adds a distinct aromatic profile, while fenugreek leaves, yogurt, and ghee contribute to the richness and complexity of flavors. We alse have the original recipe for Corn Bread, so you can check it out.

2 cups (240g) cornmeal 2 cups (240g) cornmeal
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon salt 1 teaspoon salt
1 teaspoon cumin seeds 1 teaspoon cumin seeds
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon mustard seeds 1 teaspoon mustard seeds
1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
1/4 cup (60ml) water 1/4 cup (60ml) water
1/4 cup (15g) chopped fresh fenugreek leaves 1/4 cup (15g) chopped fresh fenugreek leaves
1/4 cup (15g) chopped fresh cilantro leaves 1/4 cup (15g) chopped fresh cilantro leaves

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 5g
Carbohydrates (total, sugars): 35g, 2g
Protein: 5g
Fiber: 4g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish with ghee.
2.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, cumin seeds, turmeric powder, and mustard seeds.
3.
In a separate bowl, whisk together the yogurt, ghee, and water until well combined.
4.
Gradually pour the wet mixture into the dry ingredients and mix until a thick batter forms.
5.
Fold in the chopped fenugreek leaves and cilantro leaves.
6.
Transfer the batter to the greased baking dish and spread it evenly.
7.
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.
8.
Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

Cornmeal — Ensure you use a medium or fine grind cornmeal for the best texture in the bread.
Fenugreek leaves — If fresh fenugreek leaves are not available, you can substitute with dried fenugreek leaves (kasuri methi) but use half the amount.

Tips & Tricks

For a spicier version, add finely chopped green chilies to the batter.
Serve the Newari-style Corn Bread warm with a dollop of ghee for an extra indulgent experience.
This bread pairs well with traditional Newari dishes such as Choila (marinated grilled meat) or Aloo Tama (potato and bamboo shoot curry).

Serving advice

Serve the Newari-style Corn Bread as a side dish with your favorite Newari meals or enjoy it on its own as a snack. It is best served warm.

Presentation advice

To enhance the presentation, sprinkle some chopped cilantro leaves on top of the bread before serving. You can also cut it into small squares or wedges for a more appealing look.