Eggless Cilantro Cornbread

Ingredients

• 2 cups ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp corn starch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup vegetable oil
• 1 1/2 cups buttermilk
  
• 2 tbsp cilantro (coriander leaves), finely chopped
• 2-3 green chillies, finely chopped or 1/2-1 tsp red chilli powder
  

Preparation

1. Preheat the oven to 450°.
   
   
2. In a mixing bowl, sift together the cornmeal, corn starch, all-purpose flour, sugar, baking powder, salt, and baking soda.
   
   
3. Add the green chillies or red chilli powder and chopped cilantro.
   
   
4. Stir in the buttermilk and oil until well-combined.
   
   
5. Grease a bread pan with vegetable oil, and pour in the cornbread batter.
   
   
6. Bake for 25-30 minutes. Insert a knife in the center of the baked bread to make sure the batter's cooked (knife should come clean).
   
   
7. Cool 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.
   
   
8. Cut the eggless cilantro cornbread into 1/2-inch thick slices and serve immediately with a dollop of butter (if desired) or cool the bread to room temperature and wrap it in plastic wrap.

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