This eggless cilantro cornbread is a slightly spicy take on the
cornbread that is so popular in the
southern states in the US. The cilantro leaves (coriander leaves) add a
wonderful flavor to this savory bread. This is a healthy, anytime
bread; great as an afternoon snack with tea or coffee.
2-3 green chillies, finely chopped or 1/2-1 tsp red
Preheat the oven to 450°.
In a mixing bowl, sift together the cornmeal, corn
starch, all-purpose flour, sugar, baking powder, salt, and baking soda.
Add the green chillies or red chilli powder and
Stir in the buttermilk and oil until well-combined.
Grease a bread
pan with vegetable oil, and pour in
the cornbread batter.
Bake for 25-30 minutes. Insert a knife in the
of the baked bread to make sure the batter's cooked (knife should come
for 5 minutes before removing the eggless cilantro cornbread
from the pan (run a knife around the edges to loosen the bread from the
pan and invert the pan) and cool on a wire rack for 10-15 minutes.
Cut the eggless cilantro cornbread into 1/2-inch
thick slices and serve immediately with a dollop of butter (if desired)
the bread to room temperature and wrap it in plastic
You can add 2 cups corn kernels, fresh or canned/frozen. If using
canned corn, drain before adding.