Mchadi - Georgian Cornbread

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 tablespoon finely chopped fresh herbs (cilantro or parsley) 1 tablespoon finely chopped fresh herbs (cilantro or parsley)
• 1 and 1/2 cups (355ml) water 1 and 1/2 cups (355ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 0g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, baking powder, and finely chopped herbs.
2. 2.
   Gradually add water to the dry ingredients while stirring continuously until a thick batter is formed. The batter should be smooth and free of lumps.
3. 3.
   Heat a non-stick skillet or griddle over medium heat and add enough vegetable oil to coat the bottom.
4. 4.
   Take a small handful of the batter and shape it into a round disc, approximately 1/2 inch thick.
5. 5.
   Carefully place the disc onto the hot skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. 7.
   Once cooked, transfer the Mchadi to a paper towel-lined plate to remove any excess oil.
8. 8.
   Serve warm and enjoy as a delightful accompaniment to your favorite Georgian dishes.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the cornbread.
• Fresh herbs — Feel free to experiment with different herbs based on your preference. Dill or mint can also be used for a unique twist.

Tips & Tricks

• For extra flavor, you can add grated cheese or finely chopped onions to the batter.
• To achieve a crispier crust, use a cast-iron skillet instead of a non-stick skillet.
• Serve Mchadi with a dollop of butter or a side of Georgian cheese for a delightful combination of flavors.
• Leftover Mchadi can be reheated in a toaster or oven to regain its crispiness.
• If you prefer a thinner cornbread, you can adjust the consistency of the batter by adding more water gradually.

Serving advice

Serve Mchadi warm as a side dish alongside Georgian stews, soups, or grilled meats. It pairs exceptionally well with dishes like Khinkali (Georgian dumplings) or Lobio (Georgian bean stew).

Presentation advice

Arrange the golden Mchadi on a rustic wooden platter or a traditional Georgian ceramic plate. Sprinkle some fresh herbs on top for an appealing visual contrast. Serve it alongside the main dish to create an enticing spread of Georgian flavors.