Very Savory Skillet Corn Bread with Chillies, Corn & Olives

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Very Savory Skillet Bread with Chillies, Corn & Olives

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I am a part of this fabulous home bakers group called “Baking Partners” on Facebook! Facebook is like a magic wand for food bloggers, I tell you! If you are a food blogger and not on Facebook, you are missing out big time! No kidding!

Very Savory Skillet Corn Bread, eggless!
Very Savory Skillet Corn Bread, eggless!

The creator and admin of this group Swathi of Zesty South Indian Kitchen is a seasoned baker! You probably can find the breads and bakes from every region of the world on her blog! Such inspiring and still very humble work! Swathi along with Suja of Kitchen Corner came up with the challenge of the month for November!

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Though I had these corn muffins on the blog earlier and I thought that I would not blog this one, but the results are so outstanding  that I have to share it! It has just come out perfect! I have adapted their recipe to make it half portion and egg less and making it more savory than the regular. Somehow I don’t like the corn bread any sweet!

When I dug my greedy teeth into this lush golden bread, I was in food heaven! It reminded me so much of Indian Makki ki Roti! Such a yahoo moment for me! 😀

Sharing this with the fellows at Angie’s Fiesta Friday, co-hosted by Johanne and Liz ! 

This is how I baked it!

Very Savory Corn Skillet Bread, Egg-less

  • Servings: 6
  • Difficulty: easy
  • Print

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Kitchen Equipments Required

1 big mixing bowl, 1 small microwave safe bowl, a 6 inch iron skillet or a small cake mould, oven (of course), fork and spoon, chopping board and knife.

Ingredients

Yellow corn meal / makka ka atta (cosrsely ground) – 3/4 cup

All purpose flour – 1/2 cup

Baking Powder – 1 tsp

salt – 3/4 tsp

Sugar or Shakkar – 1 tsp

Flax meal – 1 tbsp ( Alsi ka atta)

Water – 3 tbsp

Vegetable Oil – 2 tbsp

Yogurt – 1/2 cup

Butter – 1 tbsp

Green Chilli, small – 1 finely chopped

Corn kernels – 2 tbsp, par boiled

Olives – 6, cosrsely chopped

Cheddar Cheese – 2 tbsp, shredded

Method

Preheat the oven at 400*F / 200*C.

  1. Take the microwave safe bowl. Add 3 tbsp water and microwave for 30 seconds. Take it out and add Flax meal / Alsi ke Beej ka choora, to the warm water. Whisk it and set aside.
  2. Take big bowl. Add corn flour, all purpose flour, salt, sugar and baking powder to it. Mix with fork and set aside.
  3. Take the flax meal bowl and add oil and yogurt to it. Beat it well with a fork.
  4. Add the wet ingredients and chopped vegetables and cheese to the dry ingredients and mix well with a fork.
  5. Melt the 1 tbsp butter and coat the iron skillet properly with it.
  6. Pour the prepared batter into the skillet or cake tin. Level it out with fork or spoon. If desired, add some sliced olives.
  7. Bake it at 400*F for about 25-30 minutes until the wooden toothpick comes out clean.

Serve it warm! I assure you that you don’t need any other side sauce or butter etc with it! It’s just perfectly done and bit spicy and crispy!

Another gorgeousness from my Indian American Kitchen to yours!!

Bake it in the winter and eat for snack or as a side for a whole meal!  Delicious  and gorgeous food doesn’t need complicated recipes and fancy ingredients for sure !

Sonal

 

 

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30 Comments

  1. Pingback: Fiesta Friday #98 - Fiesta Friday

  4. Sonal, you have to send me a message thru WhatsApp on how did you get those beautiful photos. 😀 Your photos improved a lot. Wohooo! This looks so good, too. xx

    Reply

  7. Welcome to FF Sonal! A skillet cornbread has never been more gorgeous presented or captured on camera. I am swooning over both the photos and the bread! The addition of the olives and flaxseeds with just a bit of cheddar takes this over the top and makes for one stunning cornbread. Thank you for bringing it to the party!

    Reply