All-Purpose Corny Cornbread

All-Purpose Corny Cornbread by DK on Aug 4, 2017

Double Corn Cornbread Recipe | Kefir Cornbread Recipe

I know I have blogged Cornbread before - a low calorie version with milk and another moist Jalapeno and Cheddar Skillet version. But looking at the various variations (along with Northern and Southern version debate), I realise I haven't even scratched the surface as far as Cornbread goes. This fierce cornbread patriotism doesnt come as a surprise to me - an Indian! For a country that's relatively small, our culture and food are abundant with very thin demarcation lines leading rise to many an argument over what belongs to whom. There is an undercurrent of loyalty over many things but for food is abundant. I wonder who gets to wins such debates? Not sure - but in this case, as an end consumer, my family sure does while munching on a delicious piece of cornbread dipped in Vegetarian Chilli (recipe to follow of course!)

I am a D.I.Y wannabe/a self proclaimed nature lover and my husband, an engineer, has a penchant for building stuff. Our combo together has given rise to our passion for growing our own food. Irrespective of the space available, I am looking to grow something - be it a simple herb or a container vegetable while my husband tries to solve the problem (that's what he does at work anyways!) Our "Home Garden" is our joy and I try to update stuff about it as and when possible in our (* shameless self promotion alert *) CIY facebook page and Chef In You Instagram. Follow Us, if you haven't already. Anyway, I digress. This time we grew corn for the first time and were blessed with lots of ears of corn. These were juicy and fresh tasting. Much to the chagrin of my husband who wanted to enjoy them all raw, I chose to use some in this cornbread.

I mean it was not intentional. I had some cornmeal that was begging to be used and..er...OK, that's my excuse anyway. Shhhh...keep that between us! For something that boasts of wholegrain and wholesome ingredients, it doesnt taste *healthy* as kids and husbands generally say. Why did the term "healthy" in food even become a bad word I wouldn't know! My point is, you wouldn't know healthy hit you right where it matters when you eat this cornbread. Its THAT GOOD! It has a texture somewhere in between its dense Southern and cakey Northern counterparts. So, let's not get into any debates. Instead lets enjoy these dipped in some luscious chilli and get healthy content! BURP to you too!

Cook time: 30 min to 1 hour
Prep time: Under 15 min
Yields: Makes one 8-inch Square Bread

Ingredients

7-1/2 Oz. White Whole Wheat Flour, see Tip 1
5-1/2 Oz. Yellow Cornmeal, see Tip 2
2 tsp Baking Powder
3/4 tsp Himalayan Pink Salt
1/4 tsp Baking Soda
1 cup Kefir - Don't have any? See Tip 3
3/4 cup cooked Corn Kernels, see Tip 4
1/4 cup Rapadura - Too fancy sounding? see Tip 5
2 large Eggs
4 tbsp unsalted Butter, melted and cooled
4 tbsp Coconut Oil, melted and cooled (or just use butter)
1/4 cup cooked Corn Kernels for topping, optional

Tips

1. White Whole Wheat: You can use All Purpose Flour (1-1/2 cups or 7.5oz) instead.

2. Yellow Cornmeal: I use this brand. The original recipe though recommends using Quaker yellow Cornmeal with a note that a stone ground whole-grain cornmeal will work but will yield a drier and less tender cornbread.

3. Kefir: Use buttermilk instead. If you have some unsweetened plain yogurt, you can use that (if thick, add little water to make into buttermilk consistency) as well.

4. Corn Kernels: You can use frozen corn. Thaw it before using.

5. Rapadura:It is an unrefined cane sugar and has marginally more nutrients than white sugar. It has a caramel taste to it. If you don't have it, use Light Brown Sugar instead.

Method

1. Adjust oven rack to middle position and heat it to 400F. Whisk the flour, cornmeal, baking powder, baking soda and salt until well combined. Set aside.

2. In a blender/food processor, process the kefir, corn and brown sugar

3. until combined - about 5 seconds.

4. Add the eggs and process until well combined - another 5 seconds.

5. Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well.

6. Fold it very gently (*important*),

7. giving the mixture only a few turns to barely combine.

8. Add the melted butter + coconut mixture

9. and fold it until the dry ingredients are just moistened.

10. Pour the batter into a greased 8-inch square baking dish . If you have glass opt for that. Makes for a better crust.

11. and smoothen the surface with a rubber spatula. If using, add the 1/4 cup of corn on top.

12. Bake until deep golden brown and a toothpick inserted in the center comes out clean - 25-30 minutes. Cool on a wire rack, then turn it rightside up and continue to cool until warm - about 10min longer. Cut into pieces and serve

This bread not makes for a great side for Chilli, but also as an ideal option for breakfast and snack. Think scrambled cornbread and eggs, Migas, as croutons for soups, as pudding and/or as a streusel topping! If none of those work, just finish them by its lonesome. These are perfect as they are, although a little butter doesnt hurt at all :)