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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Bread, Snack
Cuisine: Fusion, Indian-Vegetarian, Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup yellow cornmeal (medium or coarse grind) makki ka ata works fine if available
  • 1/2 cup whole-wheat flour or all-purpose flour for extra fibre use whole-wheat
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup low-fat milk (or plant-based milk) for buttermilk, add 1 tbsp lemon juice or vinegar to milk and rest 5 min
  • 2 tbsp vegetable oil (canola / sunflower / light olive oil)
  • 1/4 cup fresh/frozen sweet corn kernels (optional) for extra corn flavour and texture
  • 1 small green chilli or jalapeño, finely chopped (optional) for mild spice — you can omit for plain flavour
  • 2 tbsp fresh coriander leaves, chopped (optional) adds freshness and Indian-style twist

Equipment

  • oven and baking pan

Method
 

  1. 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.
  2. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix well so there are no lumps.
  3. In a separate bowl, whisk together milk (or plant-milk), oil, and if using, chopped chilli / jalapeño.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined — batter should remain a little lumpy. Do not over-mix.
  5. Fold in sweet corn kernels and chopped coriander leaves if using. Mix gently to distribute evenly.
  6. Pour the batter into the prepared pan, smooth the top lightly with a spatula or wet spoon.
  7. 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.
  8. 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.