Description
A sophisticated and utterly decadent cornbread.
Ingredients
Scale
- 2 large ears corn
- 2 jalapeño chiles
- 6 tbsp neutral oil, such as peanut or canola, divided
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ½ cup chickpea flour
- 1⁄3 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp Kashmiri chili powder
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tbsp sesame seeds
- 2 tbsp minced ginger
- 1 large egg
- 1 cup cultured buttermilk
- 1 tbsp chopped fresh cilantro
- 1 tsp brown mustard seeds
- 1 sprig curry leaves
- ½ tsp asafoetida
- 1 serrano chile, stemmed and very thinly sliced
- ¼ cup unsweetened, shredded coconut
Instructions
- Preheat the oven to 400°F.
- First, char or roast the corn. If charring, fold back the husks (but leave them attached) and remove the silk. Twist the husks so that each ear of corn has a “handle.” Holding the handles, char the ears over a grill or gas flame on the stovetop, turning to cook evenly. If roasting, leave the husks on and roast in the oven for 5 to 6 minutes. When the corn is cool enough to handle, cut the kernels off the cobs. You should end up with 1 cup of kernels, or a little more—use it all.
- To roast the jalapeños, turn the flame of a gas stovetop (or grill) to medium-high. Using tongs and an oven mitt, hold one pepper directly over the flame, turning until it is charred on all sides. Repeat with the remaining pepper. (Alternatively, you can roast the peppers under the oven broiler. Watch them carefully and turn with tongs as each side chars.) Once the peppers are charred all the way around, carefully transfer them to a small plastic bag or a small bowl covered with plastic wrap. Allow them to sit for about 10 minutes. The resulting steam and heat will finish cooking the peppers and make the skin easier to peel. Once the peppers are cool enough to handle, peel off the blistered skin. Remove and discard the seeds and stems and finely dice the peppers.
- Generously brush the bottom and sides of an 8-inch cast-iron skillet or an 8 x 8-inch baking pan with 2 tablespoons oil and place it in the hot oven. Leave the pan in the oven while you mix the batter.
- Combine the cornmeal, both flours, sugar, baking powder, baking soda, chili powder, salt, turmeric, sesame seeds, and ginger in a large mixing bowl. Whisk the egg and buttermilk together in a medium bowl. Pour the wet ingredients over the dry ingredients and stir to combine. Fold in the corn kernels, jalapeño, cilantro, and 2 tablespoons oil. (The batter will have some lumps.)
- Using an oven mitt, remove the hot pan from the oven and carefully pour in the batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cornbread to rest at room temperature for 10 minutes before serving. While it is resting, heat the remaining 2 tablespoons oil in a small skillet. Once the oil is shimmering, add the mustard seeds and cook until they start popping, about 30 seconds. Add the curry leaves, asafoetida, and serrano slices and cook, stirring, for 15 seconds. Pour the oil mixture over the resting cornbread. Sprinkle the shredded coconut on top. Cut into slices or squares and serve.
- If you have any leftovers, allow them to cool completely before wrapping tightly in aluminum foil. The cornbread will keep overnight at room temperature. The next morning, toast yourself a slice and top it with a fried egg.