Vegetarian Mexican Cornbread (Indian-Style, Eggless)
A healthy, easy-to-make vegetarian version of Mexican cornbread — eggless, mildly spiced, and perfect as a snack or side with Indian meals or soups.
Ingredients
Equipment
Method
- Pre-heat the oven to 180°C (about 350°F). Lightly grease a loaf pan or an 8×8 inch square baking dish with a little oil.
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix well so there are no lumps.
- In a separate bowl, whisk together milk (or plant-milk), oil, and if using, chopped chilli / jalapeño.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — batter should remain a little lumpy. Do not over-mix.
- Fold in sweet corn kernels and chopped coriander leaves if using. Mix gently to distribute evenly.
- Pour the batter into the prepared pan, smooth the top lightly with a spatula or wet spoon.
- Bake in the pre-heated oven for about 25 minutes or until a toothpick inserted in centre comes out clean and the top is golden brown.
- Remove from oven and allow to cool for 10–15 minutes. Slice into 6 pieces and serve warm with chutney, soup or curry.
Notes
You can serve this cornbread warm with dal, curry, or soup. For a lighter version, you may substitute half the milk with water or use plant-milk. If you prefer a sweeter bread, you may add 1–2 tbsp of jaggery powder or brown sugar during mixing.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.