Memories of Chilli and Masala Sunshine Cornbread – Part I

Masala Sunshine CornbreadThis Masala Sunshine Cornbread is a bright and perky upside down cornbread. It is the perfect cohort to soups and chili. While the grape tomato version is pretty. It works just as well with regular tomatoes.  Like in winter. When off season, that might be all you have. There are loads of spices and corn kernels in this cornbread.   Lower temperature cooking and veggies assure a moist and flavorful result.

 

 

It brings back memories of my first American dinner over 2 decades ago. A meal made of memories from many moons ago. My first taste of cornbread goes back to graduate school.

But a taste that is different from this well-seasoned creation. This cornbread is born in my immigrant kitchen. This Masala Sunshine Cornbread keeps memories of that wonderful meal alive. A meal of vegetarian chili and cornbread.

It was the first meal I had enjoyed with an adopted surrogate family. People I miss dearly at all times good and bad.  This Masala Sunshine cornbread comes back to my table anytime I want some instant comfort. And lots and lots when the weather is cold.

Masala Sunshine Cornbread

It is to cope with the general crazy happening in the world around, get a sense of hope, a feeling of being grounded I made my sunshine cornbread again. This cornbread is as Indian as it is American. It is a dish that I learned to make my own just like I learned to love this country and make it my home. Like me there are many other who are confused. Unsure about when immigrant became a bad word in the, “land of the free and the home of the brave”.

Thoughts today are a bit of jumble, the long lines in Trader Joe’s did not help! The kids returning home tired and hungry did not help! Thank goodness, I had this meal all done and ready for them.

Sunshine Cornbread

My additions and contributions are they small tomatoes, cumin, cayenne and dried fenugreek leaves.  I make this sunny cornbread every time I make a pot of chili.  I did this today for the famished family this evening.

Interestingly over time, cornbread is one of my son Aadi’s favorite craves. He likes all kinds but is partial to my flavor infused version.

Print
Sunshine Cornbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This beautiful sunshine cornbread is well seasoned and dotted with fresh tomatoes and is a perfect accent to any chili or breakfast.

Ingredients

  • 1 small 6 or 7 inch cast iron skillet
  • 1 and 1/2 cups coarse cornmeal (I used Bob's Red mill) divided
  • 1 and 1/2 cups warm water
  • 1 tablespoons butter
  • 1/2 cup grape or cherry tomatoes or 2 medium sized tomatoes
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground cumin
  • 2 teaspoons dried fenugreek leaves or thyme
  • 1 teaspoon red cayenne pepper
  • 1 cup buttermilk
  • 1 eggs
  • 2 tablespoons oil or melted butter
  • 1/2 cup fresh or frozen corn kernels

Instructions

  1. Mix half the cornmeal in the warn water in a small saucepan and simmer for about 8 minutes, stirring frequently. Add more water if needed. The objective is to get a loose polenta like texture. Set aside.
  2. Place the skillet on the stove top and melt the butter and add the tomatoes and toss to coat the tomatoes with the butter, turn the skillet to let the butter coat the sides and make sure the tomatoes are evenly spread across the skillet.
  3. Turn on the oven to 300 degrees
  4. In mixing bowl. place, the remaining cornmeal, whole wheat flour, sugar, salt, baking powder, baking soda and still well to let the ingredients mix well.
  5. Stir in the turmeric, ground cumin, dried fenugreek or thyme leaves and the red cayenne pepper and mix well.
  6. In a separate bowl, gently mix the buttermilk, eggs and the melted butter and mix well. Stir in the corn kernels and the cooked cornmeal.
  7. Add the wet ingredients to the corn mixture and mix well. You should have a fairly moist batter. Pour this into the skillet over the tomatoes and place the skillet into the oven. Bake for about 20 minutes. Turn up the heat to 400 degrees and bake for another 10 minutes. Test the cornbread by inserting a toothpick in the center, much like any other cake.
  8. Turn off the heat. Let the cornbread rest for about 10 to 15 minutes.
  9. Turnover and cut into wedges and enjoy!
https://spicechronicles.com/masala-sunshine-cornbread/

 

3 Comments

  • Marnie Schwartz

    Dear Rinku,
    I am very sorry you had a bad week and were made to feel unwelcome and scared. The anti-immigrant message is historically common but really doesn’t represent the best of the US.

    Although I am not an immigrant one set of my grandparents were. They did poorly here but were not murdered during the Nazi regime when 6 million of their religious siblings and 6 million others were. We are all immigrants and there are those who forget that and the struggles that go with it.

    I want you to know that yours is the only food blog I look forward to with anticipation and I always print out your recipes. I can’t say I love them all but I try them all.

    Thanks for all you’ve done and I believe that your decisions have been well worth it.

    Kol Toov (all good things),
    Marnie Schwartz

Leave a Comment

CommentLuv badge