Yogurt Cornbread with Chipotle and Sweet Corn Niblets

by Sala @ Veggie Belly on October 8, 2010

 

This is a spicy version of regular corn bread. I used less sugar because I don’t like my corn bread sweet. Use up to 4 tablespoons sugar in this recipe for a sweet corn bread.

The yogurt here adds a mild tang and makes the corn bread fluffy and gorgeous. Buttermilk will work too. And I love the little pieces of sweet corn all through this bread.

For a different twist on this, use semolina instead of cornmeal. For a vegan corn bread try this vegan cornbread recipe on the post punk kitchen.

This yogurt corn bread with chipotle and sweet corn will be perfect served with my Brazilian style black bean and smoked tofu stew. Simply recipes has an amazing green chile cornbread recipe with sweet corn. 101 cookbooks has a firecracker cornbread recipe using buttermilk and red pepper flakes.

Yogurt Cornbread with Chipotle and Sweet Corn Niblets

serves 4-6

Dry ingredients
1 cup stone ground yellow cornmeal
¾ cup all purpose flour
2 chipotle chiles in adobo sauce, chopped (use less if you don’t want it too spicy)
2 tablespoons chopped cilantro
1 cup canned, drained, sweet corn
½ teaspoon baking soda
1 tablespoon sugar (this is less sweet than traditional corn bread, use up to 4 tablespoons sugar for a sweeter dish)
½ teaspoon salt

Wet ingredients
1 cup non-fat yogurt
2 large eggs
4 tablespoons softened butter

Pre heat oven to 400f

Place all dry ingredients in a bowl and mix well. In another bowl, whisk together all the wet ingredients. Add the whisked mixture to the dry ingredients. Using a spatula, fold the batter gently just until combined. Don’t over mix.

Pour into a square 8×8 cake pan. Sprinkle a tablespoon of corn on top (optional). Bake 20-30 minutes or till a tooth pick inserted in the middle comes out clean. Let the corn bread cool a little before cutting into squares. Serve with Brazilian style black bean and smoked tofu stew.

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Comments

comments

{ 18 comments… read them below or add one }

1 Soma October 8, 2010 at 4:28 pm

That was quick!! I do make a similar version with semolina and chickpea and it tastes almost like dhokla (well almost). But this is the kind of corn bread i had in mind. and I love the sweet in it along with the super spicy. I will give this a try soon. Thanks Sala for the recipe and the amazing visual treat.

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2 Prerna@IndianSimmer October 8, 2010 at 6:23 pm

I have ,make so much of vegetable muffins and corn breads for my daughter who oly eats anything when hidden in a bread or cake that I can’t really think of trying this one right now but I wish you had posted this two days back because addition of chipotle sounds really yum.
Will give this one a try soon!

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3 Anu Menon October 8, 2010 at 7:30 pm

i’m so full right now but i’d love to take a bite of this :) you aint updating pics on flickr these days?

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4 rachel October 8, 2010 at 7:30 pm

I like that you let the corn niblets stay. I like mine not sweet too…

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5 Sonia{7spice} October 9, 2010 at 2:05 am

Thank you! Will try soon.

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6 sangeeta October 9, 2010 at 2:56 am

Yes it reminded me of dhokla as Soma said. I do make it with green chillies and buttermilk with a bit different ingredients. I like the spiced up corn breads more , the simple ones are so boring .

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7 Sharmilee October 9, 2010 at 3:17 am

Sounds interesting…luv corn and yogurt…looks delicious

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8 Xiaolu @ 6 Bittersweets October 10, 2010 at 4:37 am

Mmm I adore the rich flavor and color of chipotles. Luckily I have a few tucked away in the freezer just waiting for recipes like this one.

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9 caren gittleman October 10, 2010 at 8:54 am

Your photographs are gorgeous, this recipe has my mouth watering! Just subscribed to you via email, glad to have found you on the “Daily Brainstorm”

Caren Gittleman

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10 Cynthia October 10, 2010 at 1:15 pm

Your savory cornbread looks great.

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11 Devika October 11, 2010 at 5:42 pm

can’t wait to try this, Sala.

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12 Heather Havermans October 12, 2010 at 11:29 am

Hi,
My name is Heather Havermans and I am writing from Yum! magazine in the U.K. I had a few questions regarding your recent cornbread recipe and was wondering if I could get in touch with you by email if possible. My email address is heather.havermans@signaturepl.co.uk. Hope to hear from you soon.

Kind regards,
Heather Havermans

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Sala @ Veggie Belly Reply:

sent you an email :)

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13 Dina October 13, 2010 at 3:57 am

i love cornbread with kernels…would love to try with chipotle!

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14 Brian October 13, 2010 at 3:59 pm

This is my kind of cornbread! So moist and filled with lots of goodies to nibble on!

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15 Candace Karu October 15, 2010 at 4:16 am

It was this incredible cornbread that drew me in (wanting to take advantage of what’s left of New England’s corn harvest), but your amazing recipes and exquisite photographs kept me on your blog for far too long this morning. So happy to have found you. Would you mind if I shared your recipe with our followers who love yogurt and cheese?

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16 fudina October 26, 2010 at 9:56 pm

Love your cornbread! I made it recently with a similar recipe minus the eggs (I don’t eat eggs); loved the cilantro flavor!

http://www.vegrecipes4u.com/eggless-cilantro-cornbread.html

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17 Ambika Kumar October 28, 2010 at 11:34 am

Hello, I recently came across your blog as a friend recommended it to me…and I love it! The food and the photography is gorgeous!
I have a question on this recipe…is it possible to make this without the egg? Would the texture of the bread be the same? Can I substitute something else for the egg?
Thanks!

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Sala @ Veggie Belly Reply:

Yes, you can make this without eggs. Add 1/2 tablespoon vinegar and 1 teaspoon baking powder to this recipe. You may also need to use a little more yogurt.

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Ambika Kumar Reply:

Thank you!

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18 Shivapriya November 11, 2010 at 4:07 pm

Love the recipe.. I’m going to try it sometime soon. Can we skip the egg part and do we need to use any substitute?

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Sala @ Veggie Belly Reply:

you can skip the eggs. Try adding about 1/2 tablespoon vinegar and 1 teaspoon baking powder to this recipe. You may also need to use a little more yogurt.

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