Indian Cornbread Food

SPICY CORNBREAD WITH CORN

Steps:

• Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
• In a medium-sized bowl, stir together the dry ingredients.
• In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
• Add in the corn, bell pepper, scallions, and chilies, if using.
• Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
• Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
• Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.

INDIAN HEAD GOLDEN YELLOW CORN BREAD (ORIGINAL RECIPE)

Steps:

• Preheat to 425 degrees F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients with a few swift strokes. Bake in greased 9x9x2 inch pan for 20 to 25 minutes. To make a sweeter, moister Cornbread, change these items in the above recipe to the following amounts: Milk 2/3 cup; Sugar 1/2 cup; oil 1/2 cup; Eggs 2. Bake at 400 degrees F for 20-25 minutes

INDIAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and put in a buttered casserole dish.
• Bake uncovered at 350F for 40-45 minutes.

SPICY INDIAN CORNBREAD

Steps:

• Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
• Mix all the ingredients and pour batter into prepared pans.
• Bake for 35-45 minutes depending on how hot your oven gets.
• Cornbread with be super moist so do not over bake it!
• If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
• This is great with fried potatoes and pinto beans! Enjoy!

INDIAN CORN BREAD PUDDING

Steps:

• Preheat oven to 275°F.
• Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
• Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).