Cornbread with Cumin, Cilantro, and Shallots

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Buttermilk can be substituted with yogurt, and butter can be replaced with olive oil. If you don't like cilantro, you can replace it with parsley. The batter can be divided into 3 small loaf pans. This will yield 3 loaves of bread. This bread can be served with a spicy appetizer that you can find here: http://commonamericanrestaurant.com/recipe/7308/.

Ingredients

Buttermilk - 8.8 oz
Butter - 3 tablespoons
Coarse Cornmeal - 1½ cups
Wheat Flour - ½ cup
Salt - 1 teaspoon
Honey - 1 tablespoon
Baking Powder - 1½ teaspoons
Egg white - 1 piece
Ground Cumin - 1 tablespoon
Sweet Corn Sticks - 7.1 oz
Cilantro - 0.7 oz
Shallot - 1.2 oz

Step by Step guide

Step 1

Preheat the oven to 374°F.

Step 2

Place 2 tablespoons of butter in a square 20x20 cm pan and set it over medium heat. Heat for about 2 minutes and then turn off the heat.

Step 3

Melt the remaining butter in a small skillet and add the finely chopped shallot. Sauté for about 4-5 minutes over medium heat until softened.

Step 4

Meanwhile, mix the dry ingredients in a bowl. In another bowl, combine the buttermilk and egg. Mix both mixtures together. Add the cumin, corn kernels, chopped cilantro, and shallot. Stir well. If the mixture is too thick, add more buttermilk or milk. Pour the batter into the greased pan and smooth the top.