Makassar-style Cornbread

Ingredients

In this Makassar adaptation of cornbread, we incorporate traditional Makassar spices and ingredients to infuse the dish with the unique flavors of Makassar cuisine. The addition of turmeric, lemongrass, and shallots adds a distinct aroma and taste to the cornbread, while grated coconut provides a touch of sweetness and texture. We alse have the original recipe for Cornbread, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon grated lemongrass 1 tablespoon grated lemongrass
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 eggs 2 eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

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, all-purpose flour, turmeric powder, grated lemongrass, chopped shallots, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, grated coconut, and eggs.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   Transfer the batter to 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...

• Turmeric — Turmeric stains easily, so be cautious while handling it to avoid staining your hands or clothes.
• Lemongrass — Use only the tender inner part of the lemongrass stalk for the best flavor. Finely chop it to release its aromatic oils.
• Grated coconut — Freshly grated coconut works best for this recipe, but you can also use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• For an extra kick of flavor, add a small amount of finely chopped chili pepper to the batter.
• Serve the Makassar-style Cornbread warm with a side of spicy sambal for an authentic Makassar experience.
• Leftover cornbread can be toasted and enjoyed with butter or used as a base for sandwiches.

Serving advice

Serve the Makassar-style Cornbread as a side dish with traditional Makassar dishes such as Coto Makassar (beef soup) or Pallubasa (spicy beef soup). It can also be enjoyed on its own as a snack or as part of a brunch spread.

Presentation advice

Cut the Makassar-style Cornbread into squares or wedges and arrange them on a serving platter. Garnish with a sprinkle of grated coconut and a few slices of fresh lemongrass for an attractive presentation.