E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 40 minutes Cook Time 22 minutes Serves 10 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 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 Salt 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 Salsa 1 sweet white onion 1 handful of cilantro Juice of one lime Salt Crema 1 cup of yogurt 1 teaspoon of cumin 1 teaspoon of smoked chipotle chili powder Salt 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. 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! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Buffalo Chicken Soup View recipe Sizzling Citrus Skirt Steak Tacos View recipe Mulled Apple Cider View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 40 minutes Cook Time 22 minutes Serves 10 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 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 Salt 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 Salsa 1 sweet white onion 1 handful of cilantro Juice of one lime Salt Crema 1 cup of yogurt 1 teaspoon of cumin 1 teaspoon of smoked chipotle chili powder Salt 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. 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! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Buffalo Chicken Soup View recipe Sizzling Citrus Skirt Steak Tacos View recipe Mulled Apple Cider View recipe
