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Jalapenos sundried tomatoes corn bread: (eggless and GF)

Corn bread

About:

This corn bread is eggless and gluten free which is moist, tender and flavoured with little pieces of sundried tomatoes, jalapenos and spring onions. You can certainly use vegetables of your choice and cheese. This is savoured bread which can be served with soup or smothered with guacamole.

I served this with white bean chilli soup (link)

Yields: 6-8 servings
Preparation time: 15minutes
Baking time: 20-25minutes

Ingredients:

  • Fine yellow corn meal-1 1/2cup
  • Low fat butter milk-1- 1 1/2cup
  • Baking powder-2tsp
  • Salt-to taste
  • Chopped spring onion greens and white-1cup
  • Low-fat grated cheese-1/2cup
  • Sliced jalopenose-1
  • Sun-dried tomatoes -3-4 (sliced)
  • Olive oil-1 tbsp+ greasing
  • Vinegar-1tbsp
  • Honey-1tbsp

Topping:

  • Sliced jalapenos
  • Sliced olives
  • Sliced sun-dried tomatoes

Procedure:

  • Pre-heat the oven at 180deg C, grease a baking dish with oil and keep aside.
  • In a large bowl mix the dry ingredients-corn meal, salt, baking powder.
  • In a medium bowl whisk together buttermilk, honey, oil, vinegar and set aside.
  • Pour the wet ingredients into dry and mix together using large wooden spoon or a firm spatula.
  • Fold in spring onion green, white, jalapenos, sun-dried tomatoes, cheese.
  • Pour into the greased baking pan and top it with sliced jalapenos, sun-dried tomatoes, olives.
  • bake for 20-25minutes/ until the knife/tooth pick inserted comes out clean. (baking time will vary depending on the moisture and the oven) so just keep cooking until it passes the toothpick test.
  • Let the cornbread cool for at least 30minutes-1hour. As the bread is still cooking from residual heat/ cut into wedges and serve.

Note:

  • Toppings are optional.
  • Sweet corn/ bell peppers can be included for variation.

I am bringing this recipe to Angie’s Fiesta Friday #36

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on October 2, 2014, in Breakfast, International, Main Course and tagged , , . Bookmark the permalink. 47 Comments.

  1. This bread looks delicious! I thought it would be great with a cup of soup and it looks like you thought so too.

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  2. Wow Chitra this looks so appetizing.. Especially. For. The fact that it’s gf… πŸ™‚

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  3. I feel hungry. Great blog

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  4. Love the color ❀

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  5. That looks fabulous Chitra!!!

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  6. Yummy Chitra! Nice combination of flavors!

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  7. Reblogged this on Chef Ceaser.

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  8. Looks delicious Chitra! I wanted to ask you this from many days, have you tried making cake in a pressure-cooker? I wanted to know what’s the difference between a pressure-cooked cake and a baked one? Just curious, I had tried a ready-to-make cake mix that could be prepared in a pressure-cooker. Eagerly waiting for your reply…

    TC! Keep smiling πŸ™‚

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  9. This looks really good – I imagine it’s delicious with some hot soup!

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  10. This is fabulous Chitra. I am so making it.

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  11. Yum Chitra!! I love cornbread πŸ™‚

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  12. Jackie Saulmon Ramirez

    I love jalapenos and this looks awesome. I get hungry after reading your recipes! :p

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  13. corn meal is maize flour? Maybe in India its called something else, any idea?

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  14. Waw, Chitraç What a truly appetizing special spiced cornbread! I love the topping too! So special to me! x

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  15. This must be the tastiest cornbread recipe I have seen!

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  16. It’s great that you are posting GF breads now, you’re so talented. I need to try this one!

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  17. Hi Chitra, your bread looks great, such great flavours πŸ™‚ thank you so much for bringing this to Fiesta Friday xx

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  18. Yum this look really good! thank you for sharing chitra!

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  1. Pingback: Crepas de Mole | Fiesta Friday #36 | The Novice Gardener

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