Saturday, November 21, 2015

Chilli Cheese Corn Bread | Baking Partners October '15

Diwali came and went in between rains. It was almost a wet Diwali  but it was nice to simply sit and chat doing nothing. Though I made regular sweets I didn't touch my computer or look at my blog those days. Now that one festival is over, we can slowly think of cooking clicking and posting about another festival which we don not celebrate much ieThanksgiving. 

I am more interested in experimenting with various festive dishes from other cuisines. This time  Southern style corn bread was suggested by Suja of KitchenCorner for Baking Partners by Swathi. The recipe is adapted from Weight Watchers CookBook and 1001 Great recipes around the world, Culinary Institute New York. As usual I tried the eggless  version replacing eggs with Ener G egg replacer and it came out right on time pretty good but  read on...

Makai ka Aatta / Yellow Cornflour: 1.5 cups
All Purpose Flour: 1 cup
Baking Powder: 2 tsp
Salt: 1/4 tsp
Brown Sugar: 2 tbsp

Egg: 2 OR Ener G Egg: 1 tbsp pkd Powder whipped with 4-5 tbsp of water
Vegetable Oil: 4 tbsp
Buttermilk: 1 cup
Milk: 1/2 cup

Carrot grated/shredded: 1/3 cup (optional)
Green chillies : 1-2 minced
Corn: 1/2 cup
Cheddar cheese : 1 cup/shredded

Mix cornmeal, flour, baking powder, salt and sugar and set aside.

Beat in eggs and blend in oil,milk and buttermilk. Add in the dry flour mix and fold in the carrot,chillies, corn and cheese.

Pour in a greased 8" pan and bake in a preheated oven at 400F/ 200C for 25-30 minutes or until a toothpick inserted in the middle comes out clean. The bread will be light brown and crispy in the edges.If you have a skillet, heat in butter in it on a stovetop. And bake the bread in same skillet. 

The bread looked perfect from outside. Its taste was yum but texture was something I was not happy with. It was not light fluffy texture. But slightly heavier/thicker I  felt. Taste was excellent what with corn and carrot and chillies. But may be these made it thicker or pastier I felt. It was cooked perfectly, the tester in the middle had come out clean. 

Normally when I replace eggs some baked dishes take more time. This time also I had anticipated it , but the bread was done in exactly 30 minutes and top started browning a bit more that I wanted and hence I had pulled it out. But I let it cool completely in the pan and before cutting it.Next time definitely I will be playing around with the temperature and different ingredients and spices. 


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