Ingredients and Method to make Eggless Cornbread
1 cup self raising corn meal
1 cup whole wheat pastry flour
salt to taste ( I used about 1 1/4 tsp for this quantity)
1/2 tsp chilli powder
1 tsp baking powder
1/2 tsp baking soda
2 tsp brown sugar
1 cup white or yellow sweet corn (either fresh or frozen) (I used frozen white)
1 1/4 cup milk
1/4 cup plain yogurt
3 tbsp extra virgin olive oil
2 cubes of light cheese (optional) (about 1.5 oz)
Pre heat oven to 375 deg F
Grease a large glass dish with a few drops of olive oil or any other oil and keep aside. ( I used a 10 X 14 inches glass dish)
In a large bowl mix together all the dry ingredients.
Add the milk and keep mixing. Add the yogurt and mix well.
Add sweet corn and mix well.
Finally add olive oil and mix well.
Pour this mixture into the greased dish,gently flatten with a knife and place in the oven.
Bake for about 20 to 25 minutes until a toothpick inserted comes out clean.
Cut into little squares and serve with soup of choice.
Variation
Try using finely sliced green chillies according to taste instead of chilli powder.
Add finely chopped cilantro to the corn mixture before baking for a slightly different flavor
Notes:
Baking times will vary depending on the size and material of your baking dish.
