What happens when you have a whole bag of cornmeal sitting idle in the pantry & you see an easy & quick corn bread recipe? You get inspired!! I had this whole morning to myself & i was browsing thru’ a book when I came across this recipe of Bob Beauchamp.. who says this bread reminds him of his grandmother who lived in the deep woods of East Texas- well that is not very far from where we live now! This bread needed no rising, so it would be ideal for the lunch which I had to cook. I decided to stuff in some potatoes in it. Then we had a fusion cuisine for lunch – Potato stuffed Cornbread, some fruit salad & some Tandoori Tofu:) (this one turned out really great, & I’ll be posting that soon).
These breads looked a lot like the Aloo Bonda don’t they?. I did not make it in a loaf as the original recipe had called for… .since I used the stuffing, I just made small rolls with these.
- 1 cup cornmeal
- 1/4 cup Flour ( I used wheat flour)
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon baking Powder
- A generous amount of freshly ground Black Pepper
- 1 Teaspoon Cayenne or Paprika Powder (Optional)
- 1 Egg
- 1 cup Buttermilk
- 2 Large Potatoes
- 1/2 Onion
- 1/2 Cup Chopped Fresh Cilantro/Coriander
- 1 Teaspoon Cumin seeds
- 1 Teaspoon oil
Boil, Peel & Mash the potatoes.
Chop the onions in small pieces. Heat oil in a pan. Stir fry the Onions & Cumin till the onions are just starting to get brown.
Combine the Mashed Potatoes, & Salt & stir till they are well mixed. Switch off the heat. & mix in the chopped Cilantro/Coriander Leaves. Set aside.
To prepare the Bread:
Mix the Dry Ingredients.
Add Egg & little Buttermilk at a time to the above mixture to make a dough. If it requires less buttermilk, use less. (the amount of liquid required might vary with the kind of flour/meal). It will be more like a paste, not runny but slightly crumbly to feel.
Preheat the oven to 450 degrees F. Grease a baking pan/sheet with Butter & keep ready.
Take a fistful of this mix, & flatten it at the palm of your hands.
Put about 2 tablespoons of Potato filling on this, & fold it to form a ball, so that the dough completely covers the potato.
Set it on the buttered pan. Do the same with all the dough & the filling.
I made about 7 – 8 rolls. Bake for about 20 minutes till they are Light Brown/Golden.
I have never made corn breads before. These definitely had completely different texture & feel than the wheat bread that we are so used to having. And we loved it. The slighly crumbly, grainy texture did really well with the mashed potatoes inside. We ate a few for lunch, & refrigerated the leftovers..Sending these to the Bread Baking Day #17, the theme being Bread & Potatoes. Its hosted at Notite Van Lein.