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Corniest Corn Bread with Olives and Chillis

 Not so corny © Cookaroo
The monsoons are a great time to clean out the pantry. Otherwise by the end of the season, you're always stuck with yeast that refuses to rise, gelatin that just won't gel and all sorts of flours that may go rancid any moment.

And seriously just how much can you stuff into the freezer too right? Mine is already chockablock with dry fruits, coffees, cocoa powders and meats that sometimes its impossible to even to get a bag of ice cubes into it. So last week, I finally decided to see what I needed to get rid of and what I could possibly use up. Which is when I found half a bag of corn maize that I had bought to make Cornmeal muffins for the Daring Cooks Challenge last month.

And then I also found a tin of corn that needed to be used up within the next couple of months. Two things I had to use up as soon as I could. So for breakfast the next morning, I figured I'd make a corn bread that I could eat for breakfast and with some soup for dinner. I rummaged to find complementary flavours and ground the corn maize in my coffee grinder to get the kind of corn meal I wanted.

I've used yogurt and olive oil in my recipe and really its worked quite fine for me. The crumb had a nice feel to it and I really like the texture as it was a cross between a bread and a muffin. Oh why is it corniest corn bread? Because apart from the corn meal and the corn kernels I've even used a i tin of Del Monte's sweet corn cream style.

 Show me the butter © Cookaroo
Corniest Corn bread with olives and chilli

2 cups corn meal or makki ka atta
1 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp sugar
2 tsp chilli flakes or 3 dried red chillis chopped
1 tin Del Monte's Cream Style Corn
1/2 cup yogurt
1/2 cup millk
1/4 cup Del Monte's extra virgin olive oil
1 egg
1 tin Del Monte's Corn Kernels
4 tblsps Del Monte's green olives


1. Mix the dry ingredients - corn meal, flour, salt, baking soda, baking powder, chillis and sugar in a bowl. Set aside.
2. In a separate bowl break the egg and whisk. Add cream style corn to it along with the yogurt, olive oil and  milk.
3. Add the wet ingredients to the dry ingredients till just combined. And add the corn kernels and green olives. Stir to mix. DO NOT OVERMIX.
4. Tip the mixture into a prepared pan. Bake in a preheated oven for 45 minutes to 55 minutes at 180 degree centigrade. Serve warm with butter.

Slathered © Cookaroo

Anyhoo this is going for Bakefest at the Mad Scientist's which was started off by Vardhini

And to the Del Monte's Recipe Carnival which is being held at Indiblogger and you check out World Foody's Facebook page as well. This is my second entry to the contest - the first being the Prune and Chocolate Cake.

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  1. Lovely. I once tried a skillet corn bread using the makki ka atta and fresh sweet corn kernels using soda bi carb and it was good. This one sounds good with Olives. Healthy too.

    1. Thank you Sangeeta. Healthy means am doing something good in your books :)

  2. How corny can you get Cookaroo... I want breakfast like this! How yum! I ♥ the idea of clearing the fridge and mine is as bad as yours - stuffed to the gills! Love the way you used the corn; besides anything with EVOO gets my vote.

    1. :) Maidum Deeba thank you! I'd be happy to help unfriending your fridge

  3. Corn bread is one of the tastiest breads for me ...love the crumbly look of this one - Can be corny enough, me says :)

  4. this corn bread is very corny.... looks awesome

  5. Makki ka atta can produce something so delicious was a little diff to believe till I tried a similar bread a few months ago!
    The bread has come out really well :)

    1. Thank you Gauri, I loved your pressure cooker bread :) was awesome

  6. Yumm yumm, will surely make this one.


  7. the slathered photo has me drooling. looks so good!

  8. Its Salty Isn't it? Anyway I am Salivating Do you Home Deliver ? xD

  9. what shud b the weight of the sweetcorn tin...200/400gms?