Corn bread

Corn bread

I love the corn muffins sold at Kenny Rogers restaurants and decided to try and make them at home. The same recipe I use to make corn bread that goes well with soups and chilli. You can use corn meal or corn flour or makki ka atta to make this bread.


Corn flour or makki ka atta 1 cup (136 g)

All-purpose flour or maida 1 cup (136 g)

Baking powder 1 tsp

Baking soda 1/2 tsp

Salt 1/2 tsp

Butter 1/2 cup (113 g) melted

Brown sugar 1/3 cup (73g)

Honey 2 tbsps

Egg 1

Yoghurt 1/2 cup


Mix the corn flour, all-purpose flour, baking powder, salt and baking soda in a bowl.

In another bowl mix the butter with sugar and honey.

Add the egg and whisk well.

Add half a cup of water to the yoghurt and mix well. Add this to the butter and sugar mixture.

Add the liquid mixture to the dry ingredients and fold it in.

Grease a rectangular baking tray and pour in the batter.

Bake in a 200 degree C oven for 20 minutes till a toothpick poked into the centre comes out clean.

Let it cool and slice into squares. Serve with chilli or mushroom soup or tangy tomato basil soup.

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