- by Neha Mardi
Anytime we hear stuffed cornbread, our ears perk up. And this recipe didn't disappoint. In fact, it brought home 2nd place in our 2024 Cornbread Festival Cook-off! The dish is loaded with warm spices that perfectly complement the Hotshot Jalapeño Cornbread base. Thank you, cumin, coriander, garam masala, and turmeric! Then everything is topped off with a homemade salsa and crema, which bring the fresh, cool contrast that makes this recipe next-level good.
Level
Intermediate
Prep Time
40 minutes
Cook Time
22 minutes
Serves
10
Cook it With Our
Directions
- In a skillet, heat olive oil and mustard oil.
- Add cumin seeds, ginger paste, garlic paste, and chopped green chilies. Fry until golden brown.
- Add the spinach, a pinch of salt, and cook until the spinach shrinks down. Add cumin, coriander powder, garam masala, turmeric, and fenugreek leaves. The mixture should be dry.
- Heat a 12 inch cast iron skillet, then add 2 tablespoons of butter and fry the paneer with salt and red chili powder.
- Mix the fried paneer with the spinach and set aside to cool.
- To prepare the cornbread, mix buttermilk, eggs, and butter in a bowl. Combine with the cornbread mix and add chopped cilantro and lemon zest.
- In the same cast-iron skillet, add 2 tablespoons of butter. Layer half of the cornbread mix, followed by the spinach-paneer mix, and then the rest of the cornbread mix.
- Bake at 425°F for 22 minutes.
- In the meantime, prepare the salsa by mixing onion, cilantro, lime juice, and a pinch of salt.
- Then prepare the crema by mixing yogurt, cumin, chipotle powder, and salt.
- Plate a slice of Spicy Indian Stuffed Cornbread, top with salsa and crema.
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