Zutaten für Indian Cornbread Makai Ki Roti
- Sweet Corn
- Whole Wheat Flour
- Chili Powder
- Cumin Seed
- Lemon Juice
- Coriander
- 1 tablespoon sugar
- Oil
- ½ teaspoon salt
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Zubereitung von Indian Cornbread Makai Ki Roti
- Preheat oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, combine all dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ¼ cup melted unsalted butter, 1 large egg, and 1 cup canned or frozen corn kernels (drained if frozen).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour the batter onto the prepared baking sheet, spreading it evenly to about ½ inch thickness.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Let the cornbread cool slightly on the baking sheet before cutting into squares. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
2g
Carbs
3g
