This is again a recipe from A Year In Bread. This month I chose to do Beth's Chives and Feta Cornbread, but naturally fresh chives being unavailable here,I replaced it with scallions or spring onion and also replaced the feta cheese with paneer.Cornbread is a quickbread containing cornmeal and is leavened using baking powder/soda and a no: of versions are available.
Cornmeal: 1and 1/3 cup
All Purpose Flour: 1 and 1/2 cup
Salt: 1 and 1/2 tsp
Sugar: 2 tsp
Baking Soda: 3/4 tsp
Baking Powder: 2 and 1/2 tsp
Paneer : crumbled : 1/2 cup
Spring Onions (scallions): 1/4 cup
(I used mostly white parts and only a little green parts)
(I used Ener G eggs where I mixed/blended 1.5 tsp packed powder with 2 tbsp of water for each egg )
Butter Milk:1.5 cup + almost 2-4 tbsp more if using Ener G Egg
Vegetable Oil :1/3 cup (Can also use melted unsalted butter)
Preheat the oven to 450F.Can also preheat to 425F and then later the temperature can be increased.I preheated at 450F.
In a big bowl,whisk together cornmeal,flour,sugar,salt,baking powder and soda.Add in chopped spring onions and crumbled paneer and toss gently to coat.
In another bowl, add together the (Ener G )eggs,oil and buttermilk(1.5 cups).
Add the wet ingredients to the dry mix and mix just until combined.
Pour in a 8 x 8 square baking dish that is greased and bake in a preheated oven at 450F for 25-30 minutes (Mine took only 20 minutes) until the edges start browning and the tester comes out clean.chili for a filling supper.
Here again I followed the recipe to the 'T' just substituting items and replacing eggs.I am not sure why 3 eggs were used rather than the normal one egg I have seen in many cornbread recipes.The addition of spring onions and paneer is hearty and I wish I added some spice like chilli flakes or pepper to this as well.But since served with chili they complimented each other.Honestly I am more than happy that the cornbread came out well as some of my earlier attempts were inedible.