Monday, June 15, 2009

Paneer & Spring Onion Corn Bread

This is again a recipe from A Year In Bread. This month I chose to do Beth's Chives and Feta Cornbread, but naturally fresh chives being unavailable here,I replaced it with scallions or spring onion and also replaced the feta cheese with paneer.Cornbread is a quickbread containing cornmeal and is leavened using baking powder/soda and a no: of versions are available.

Ingredients:
Cornmeal: 1and 1/3 cup
All Purpose Flour: 1 and 1/2 cup
Salt: 1 and 1/2 tsp
Sugar: 2 tsp
Baking Soda: 3/4 tsp
Baking Powder: 2 and 1/2 tsp

Paneer : crumbled : 1/2 cup
Spring Onions (scallions): 1/4 cup
(I used mostly white parts and only a little green parts)

Eggs: 3
(I used Ener G eggs where I mixed/blended 1.5 tsp packed powder with 2 tbsp of water for each egg )
Butter Milk:1.5 cup + almost 2-4 tbsp more if using Ener G Egg
Vegetable Oil :1/3 cup (Can also use melted unsalted butter)

Preparation:
Preheat the oven to 450F.Can also preheat to 425F and then later the temperature can be increased.I preheated at 450F.

In a big bowl,whisk together cornmeal,flour,sugar,salt,baking powder and soda.Add in chopped spring onions and crumbled paneer and toss gently to coat.


In another bowl, add together the (Ener G )eggs,oil and buttermilk(1.5 cups).

Add the wet ingredients to the dry mix and mix just until combined.

Pour in a 8 x 8 square baking dish that is greased and bake in a preheated oven at 450F for 25-30 minutes (Mine took only 20 minutes) until the edges start browning and the tester comes out clean.

Cut into individual pieces and serve with hot chili for a filling supper.

Here again I followed the recipe to the 'T' just substituting items and replacing eggs.I am not sure why 3 eggs were used rather than the normal one egg I have seen in many cornbread recipes.The addition of spring onions and paneer is hearty and I wish I added some spice like chilli flakes or pepper to this as well.But since served with chili they complimented each other.Honestly I am more than happy that the cornbread came out well as some of my earlier attempts were inedible.

19 Comments:

Simran said...

Looks great! I am yet to bake my whole grain bread, will do it tomorrow.

Prathibha said...

That looks really yummy..perfectly baked..loved those white strips in between..

Priya said...

Prefectly baked cornbread, looks gorgeous CL!

Happy cook said...

They look so so yumm.

Parita said...

i love the combination of spring onions and paneer, the bread looks delicious!

JennDZ - The Leftover Queen said...

Looks great! Chives in cornbread sounds like a great plan!

Lisa said...

Cornbread is a favorite of mine and so is paneer. Fantastic idea to pair these flavours. I will be making this!

Sunshinemom said...

I am not very fond of corn bread but yours looks very nice!

Aparna said...

This looks good, Sweatha. I haven't made cornbread in ages!
Btw, I still think you're DB material. :)

jayasree said...

Perfectly baked bread. Loved those paneer peeking in between.

DEESHA said...

that looks great

Kitchen Flavours said...

Oh wow paneer, spring onions in corn bread....looks awesome and yum...

Yasmeen said...

WOW chili with cornbread,sure to satisfy my hunger:)

Doloncookbook said...

Wow ... bread looks so yummy & perfect .... & adding paneer & corn completely new invention ....

Soma said...

Love the flavor of spring onion with corn bread.

& i love the sound of those cookies in the previous post:-)

Soma(www.ecurry.com)

Usha said...

Looks just perfect....

Vaishali said...

Love the idea of spring onions in corn bread. Sounds delicious.

rekhas kitchen said...

hummmm perfectly baked and healthy and yummy looking bread yum yum.

kitchenmage said...

I'm so happy you liked the recipe; I love it when people adapt our recipes and they work out well. I don't think I have even had paneer, will have to look for some and correct that with your version of this bread.

The reason for the three eggs...mostly that I was going for a slightly richer, as opposed to sweeter, version. I've got lots of inexpensive, local, organic eggs available so I tend to use extras when I have an excuse.

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