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Spicy Indian Stuffed Cornbread

Neha Mardi | May 30, 2024

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. 

Prep Time
40 minutes
Cook Time
22 minutes
Cook it With Our
Spicy Indian Stuffed Cornbread


Stuffed Cornbread

1 tablespoon of olive oil
1 teaspoon of mustard oil (optional)
Cumin seeds 
1½ tablespoons of ginger paste
1½ tablespoons of garlic paste
3 green chilies, finely chopped 
2 bunches of fresh spinach, chopped 
2 teaspoons cumin powder
2 teaspoons coriander powder
½ teaspoon garam masala
½ teaspoon of turmeric
1 tablespoon dried fenugreek leaves
1 stick of butter, plus 4 tablespoons 
350 grams of paneer, cut into ½-inch cubes  
1 teaspoon red chili powder
1 pack of Hotshot Jalapeño Cornbread Mix
1.5 cups of buttermilk
3 eggs
2 tablespoons of cilantro
Zest of one lemon


1 sweet white onion
1 handful of cilantro
Juice of one lime 


1 cup of yogurt
1 teaspoon of cumin
1 teaspoon of smoked chipotle chili powder


  1. In a skillet, heat olive oil and mustard oil.
  2. Add cumin seeds, ginger paste, garlic paste, and chopped green chilies. Fry until golden brown.
  3. 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.
  4. Heat a 12 inch cast iron skillet, then add 2 tablespoons of butter and fry the paneer with salt and red chili powder.
  5. Mix the fried paneer with the spinach and set aside to cool.
  6. To prepare the cornbread, mix buttermilk, eggs, and butter in a bowl. Combine with the cornbread mix and add chopped cilantro and lemon zest.
  7. 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.
  8. Bake at 425°F for 22 minutes.
  9. In the meantime, prepare the salsa by mixing onion, cilantro, lime juice, and a pinch of salt.
  10. Then prepare the crema by mixing yogurt, cumin, chipotle powder, and salt.
  11. Plate a slice of Spicy Indian Stuffed Cornbread, top with salsa and crema.
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Neha Mardi

Neha Mardi lives in Chattanooga, TN, and competed in the 2024 Cornbread Cook-off with this stuffed cornbread recipe. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here!

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