Vegetarian Cornbread Casserole#BreadBakers

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready! 

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated.  You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc. 

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil 

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then  switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)! 

Sprinkle with chopped coriander leaves! 

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread#EatTheWorld

Mupotohayi also known as Chimodho which is basically a form of cornmeal bread which is common in Zimbabwe. It can be enjoyed plain or buttered, jam or marmalade, or a drizzle of honey. Cornbread is the perfect side dish recipe next to mains like chili or fried chicken. But honestly, top a slice of warm cornbread with a pat of butter and drizzle of honey and you don’t need much else.

Serves 8 to 10 servings
Ingredients
180 Grams Yellow Cornmeal
170 Grams All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Teaspoon Pink Himalayan Salt
360 ML Full Fat Butter Milk
75 Ml Olive Oil
25 Grams Butter - melted
1 Large Egg
1 Tablespoon Olive Oil - for the skillet

Method

Preheat the oven to 190°C. Lightly grease a 9-inch round cake pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, whisk together butter milk, oil, melted butter, sugar and egg.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes( this will give a crispy bottom).

As the pan is being heated in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the butter milk mixture into the flour mixture and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crispy crust, remove the cornbread after 5 minutes and let cool on a wire rack.

Enjoy with butter.

My hubby enjoyed this with honey.

Check here for the other Yeasted Corn Bread

Labels: Cornmeal, Skillet, Zimbabwe, Breads, International Cuisine, Eat the World

Check out all the wonderful Zimbabwean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Beef Hifiridzi - Zimbabwe Beef and Greens Stew 

Amy’s Cooking Adventures: Beef Hifiridzi (Beef Short Ribs with Greens) 

Culinary Cam : Huku Ne Dovi (Zimbabwean Chicken and Groundnut Stew) 

Sneha’s Recipe: Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread

A Day in the Life on the Farm: BBQ Goat Stew ( Nyama yeMbudz) 

Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal#EattheWorld

Lesotho chakalaka and pap-pap is a very typical meal. The national dish of Lesotho is Pap-pap, made from cornmeal. Chakalaka is a vegetable stew made with baked beans, peppers, carrots and onions, it's delicious. The Chakalaka is vegan and gulten free. You can make the Pap Pap also vegan instead of butter use vegan butter, substitute the milk with water. 

I made this chakalaka mild, add more chilly powder for chopped chilly for a spicy version.

Serves 3
Ingredients
For the Chakalaka/Vegan Vegetable Stew
1 Orange/ Ooty Carrots - grated
1 Medium Onion- thinly sliced
1 Cup Colored Bell Peppers - Orange, Red & Green - diced
¼ Teaspoon, Turmeric
1¼ Teaspoon Curry Powder
1 Teaspoon Red Chilly powder
1 Cup Baked Beans
1 Small Veg Stock Cube
2 Tablespoon Oil
For the Pap Pap
½ Cup Cornmeal
1 Tablespoon Heaped Butter
2½ Cups Boiling Water
½ Cup Milk
1 Cube Cheese 

Method

To Make The Chakalaka

Heat the oil and add the onions sauté till the onions turn translucent, add the dice colored bell peppers saute for a minute, add the grated carrots and saute till they wilt a little, now add the baked beans and all the dry spices - turmeric, red chilly and curry powder, the stock cube and ½ cup hot water , cover and cook for 7 - 10 minutes. 

Taste and then add salt if necessary. Switch off the flame. 

To Make The Pap Pap

In a large sauce pan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it form a lump free batter. Keep stirring for another two minutes. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed. 

Add the cheese and a salt to taste give it a good mix. Pap Pap is ready.

Serve the Pap Pap with Chakalaka and Enjoy!!
Labels : Main course, Lesotho, African, Stew, Vegan, Gluten free, Coloured Bell Peppers, Carrots, Eat the World, Cornmeal, International Cuisine

Check out all the wonderful Lesotho dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Butha Buthe - Spinach and Tangerine Soup 

Palatable Pastime: Lesotho Likhobe 

Magical Ingredients: Lesothan Chakalaka With Papa 

Making Miracles: Lekhotloane 

Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal 

Amy’s Cooking Adventures: Borotho - Bread from Lesotho 

A Day in the Life on the Farm: Makoenva 

Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup 

Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.

Ingredients 
75 Grams All Purpose Flour 

45 Grams Cornmeal  

60 Grams Caster Sugar 

1 Egg 

90 Ml Milk 
25 Grams Unsalted Butter - melted 

½ Teaspoon Instant Yeast 

120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).

When it doubles in volume, give it a light mix and pour this into the prepared pan. 

Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 

When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 

When baked keep it on a wire rack to cool for 15 - 20 minutes. 

Lift the corn bread by the parchment paper and 

place it on the wire rack till it comes to room temperature. 

Slice it when warm and enjoy it with your tea.

 This make a perfect bread for breakfast for Hi Tea party.

Enjoy!!

Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.

Do check here some of the corny breads our other baker's have done this month. 

Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from AmbrosiaBlurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.

  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  

¼ Teaspoon Salt  

¼  Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 

Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  

The next tray, made small circles,  see pic above.

Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess