Tejasvi Chandela
Cornbread is a quick bread made using cornmeal. Chef Tejasvi Chandela shares the recipe for this tasty bread.
Preparation Time
10-12 Min
Cooking Time
20-22 Min
Meal Type
snack
Difficulty
MEDIUM
1 sweet corn
1 cup maize flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup all-purpose flour
1 1/2 cup buttermilk
salt to taste
3/4 cup melted unsalted butter
2 eggs
1 lemon zest
1/2 lemon juice
chilli jam
butter cubes
lemon slice for garnish
lemon juice
Char a sweet corn on the gas burner.
In a bowl, mix maize flour, baking soda, baking powder, all-purpose flour.
Add buttermilk, eggs, melted butter and whisk.
Add charred corn kernels, lemon zest, lemon juice and mix well.
Transfer the mixture to a line bread mould.
Bake the bread in a preheated oven at 190 C for 20 mins.
Garnish the cornbread with chilli jam, butter cubes, lemon slices and lemon juice.
Cornbread is a golden-brown, moist and buttery bread. It was used by native Americans for thousands of years as food before the European settlers arrived. Cornbread is a staple for many in the US, where wheat is expensive.
Chef makes cornbread with maize flour, charred corn kernels, all-purpose flour, butter, eggs, lemon zest and juice. Cornbread can be eaten with a large variety of accompaniments. Chef serves it with chilli jam and butter.
