Masala Cornbread with Green Chilli, Cumin and Coriander (American x Punjabi)

Method

1. Put a 16 cm cast-iron skillet (or an ovenproof pan of the same size) on the middle rack and preheat the oven to 220 °C for 15 min.

   oven

2. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, sugar and turmeric until evenly pale yellow.

   Add in this stepYellow cornmeal (medium grind) 55 gPlain (all-purpose) flour 45 gBaking powder 1 tspBaking soda ¼ tspSalt ½ tspGranulated sugar 10 gGround turmeric 1 pinch

3. Warm three-quarters of the ghee in a small pan over medium heat and add the cumin seeds. When they sizzle, darken by a shade and smell nutty (about 30 seconds), add the chilli and ginger and stir for about 20 seconds. The whole tadka takes about 1 min; if the cumin turns black it will taste bitter, so take it off the heat promptly.

   Add in this stepGhee 34 gCumin seeds ½ tspGreen chilli, deseeded and finely chopped 1Fresh ginger, finely grated 1 tsp

   medium heat

4. In another bowl, whisk the yogurt, milk and egg until smooth, then stir in the tadka (ghee and all), cooled until just warm, and the coriander. Pour into the dry ingredients and fold just until no dry flour shows, then let stand for 2 min. Because of the yogurt, the batter is a little thicker than classic cornbread batter.

   Add in this stepPlain unsweetened yogurt 100 gMilk 50 mlEgg 1Fresh coriander (cilantro), leaves and stems, chopped 5 g

5. Wearing oven gloves, take out the hot skillet, add the rest of the ghee and swirl; when it sizzles, pour in the batter and level the top. The handle is extremely hot.

   Add in this stepGhee 11 g

6. Bake in the oven for 15 min, until risen and golden on top and a toothpick in the centre comes out with no wet batter.

   oven

7. Let it rest in the skillet for 5 min, then cut and serve. It is lovely with dal, chana masala or butter chicken, or simply dipped in yogurt.