Eggless Cilantro Cornbread

This eggless cilantro cornbread is a slightly spicy take on the cornbread that is so popular in the southern states in the US. The cilantro leaves (coriander leaves) add a wonderful flavor to this savory bread. This is a healthy, anytime bread; great as an afternoon snack with tea or coffee.

Servings: 4 (makes 8 slices)
Cooking Time: 40-50 minutes

Ingredients

• 2 cups ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp corn starch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 2 tbsp cilantro (coriander leaves), finely chopped
• 2-3 green chillies, finely chopped or 1/2-1 tsp red chilli powder

Preparation

1. Preheat the oven to 450°.
2. In a mixing bowl, sift together the cornmeal, corn starch, all-purpose flour, sugar, baking powder, salt, and baking soda.
3. Add the green chillies or red chilli powder and chopped cilantro.
4. Stir in the buttermilk and oil until well-combined.
5. Grease a bread pan with vegetable oil, and pour in the cornbread batter.
6. Bake for 25-30 minutes. Insert a knife in the center of the baked bread to make sure the batter’s cooked (knife should come clean).
7. Cool for 5 minutes before removing the eggless cilantro cornbread from the pan (run a knife around the edges to loosen the bread from the pan and invert the pan) and cool on a wire rack for 10-15 minutes.
8. Cut the eggless cilantro cornbread into 1/2-inch thick slices and serve immediately with a dollop of butter (if desired) or cool the bread to room temperature and wrap it in plastic wrap.

Cooking Tip

You can add 2 cups corn kernels, fresh or canned/frozen. If using canned corn, drain before adding.

Category: Eggless Baking - Members