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You are here: Home / Baked Delicacies / Mupotohayi Or Chimodho/Zimbabwe Cornbread

Mupotohayi Or Chimodho/Zimbabwe Cornbread

09/12/2019 by Sujata Roy 14 Comments

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Mupotohayi or chimodho or cornmeal bread from Zimbabwe. Gluten free and eggless cornmeal bread. Instead of all purpose flour I have used soybean flour and oatmeal with cornmeal. Usually this bread is served with jam or butter. I have served with mixed fruit jam and peach spread from Pushpita.
This cornmeal bread is a very common bread of Zimbabwe. It was popular in 80’s and 90’s. Traditionally this bread was used to prepared on stove top or in a potjie or caldron ( a metal pot with a lid and handle) over a fire. Baking method seems to have popular later.

Earlier I have followed this recipe.
but halved the recipe to make a small bread.This time I have made as original recipe. Just made it gluten free and eggless. This bread requires 1 egg. I have used flaxseed powder instead of egg. And used oatmeal and soybean flour instead of all purpose flour.

This Monday our 224 #Foodiemonday bloghop theme is Due South suggested by Kalyani Sri who blog at Sizzling Taste Buds. Do visit her space for many wonderful recipes. Kalyani has a vast collection of interesting recipes. I have recently bookmarked her Baked broccoli casserole to try. And I have a long list of mouthwatering recipes from her blog.

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So this week we bloghop members sharing different recipes from Southern hemisphere.
Southern Hemisphere is the half of the earth that is south of the equator. It includes all or parts of five continents. I have made this cornbread earlier from Zimbabwe and loved the taste.
I have used oatmeal and soybean flour instead of all purpose flour or maida. And these flour needs more moisture than all purpose flour so I have also added some milk to make a thick batter. You can also use all purpose flour instead of oatmeal and soybean flour or use only soybean flour or oatmeal with cornmeal. Serve with butter or jam. We also enjoyed it with chilled custard, just toasted cornmeal bread pieces to make crisp in halogen oven.

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Recipe

Cornmeal – 1 & 1/4 cup

Soybean flour – 1 & 1/4 cup

Oatmeal – 1/4 cup

Sugar – 1/4 cup

Oil – 1/2 cup

Flaxseed powder – 1 tablespoon

Water – 2 & 1/2 tablespoon

Buttermilk – 1 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

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Method

1. Preheat the oven at 180°.

2. Grease a square baking pan or a loaf pan with oil and dust with flour or line with parchment paper.

3. In a bowl mix flaxseed powder and water. Mix well and keep aside for 10-15 minutes.

4. In a bowl mix cornmeal, oatmeal, soybean flour, baking powder and baking soda.

5. In a large bowl whisk buttermilk, flaxseed mixed water, oil and sugar.
Now add all the dry ingredients and mix.

6. Add milk slowly to make a thick batter. Don’t add all the milk. You may need 1-2 tablespoon more or less milk.
Pour the batter into the greased and flour dusted baking pan.

7. Bake in preheated oven at 180° for 40 – 45 minute or until toothpick comes out clean. Insert a toothpick in the center to check.

8. Slice and serve warm or room temperature with butter or jam.

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Notes
1. Recipe adopted from here.

2. You can use all purpose flour instead of oatmeal and soybean flour. Or only soybean flour or only oatmeal with cornmeal can be used in the bread. If you are using all purpose flour with cornmeal then omit milk.

3. 1 beaten egg can be used instead of flaxseed powder mixed water.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Filed Under: Baked Delicacies, Breakfast, Gluten Free, Healthy Food, Snack, Vegetarian, World Cuisine Tagged With: bachelor recipe, bloghop, cornmeal, delicious, easy baking, flax seeds, healthy, milk, oatmeal, soy flour, tasty, tiffin recipe, VEGETARIAN, Zimbabwe cornmeal bread

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Reader Interactions

Comments

  1. poonampagar says

    09/12/2019 at 11:51 AM

    I am in love with all your eggless bakes made from healthy ingredients ! This gluten free cornmeal bread has a lovely texture and looks so perfect !

    Reply
    • Batter Up With Sujata says

      09/12/2019 at 11:59 AM

      Thanks a lot Poonam!

      Reply
  2. The Girl Next Door says

    10/12/2019 at 6:03 AM

    Wow, just wow! Love the texture of the cornbread, and how you have made it entirely healthy. It would be such a treat to eat this warm!

    Reply
    • Batter Up With Sujata says

      10/12/2019 at 11:42 AM

      Thanks Priya. Yes you are right it was taste great when warm. I have toasted the leftover pieces next day and everyone loved the texture and taste.

      Reply
  3. sizzlingtastebuds says

    10/12/2019 at 9:16 AM

    I think you are the residing baking queen of our group – and I know you love soya flour a lot.. that combo of flours must have provided so much flavour and softness 🙂 loving it ! am yet to try using SOya flour – is it readily available in the market ?

    Reply
    • Batter Up With Sujata says

      11/12/2019 at 3:06 AM

      Thanks a lot Kalyani for your lovely words. Glad you liked it and Thanks for the theme. Really enjoyed it. Yes soybean flour will give extra softness to your bakes. You can get it in any super market or big bazar. I have bought this from big bazar.

      Reply
  4. FoodTrails says

    11/12/2019 at 2:16 AM

    What a beautifully baked bread with nutritious flours!! It looks perfect to go with the jam and cup a hot coffee mug on the side!!

    Reply
    • Batter Up With Sujata says

      11/12/2019 at 3:02 AM

      Thanks Swaty. Glad you liked it!

      Reply
  5. mayurisjikoni says

    11/12/2019 at 1:43 PM

    I’ve had the opportunity to taste this corn meal bread and its tastes really good with butter and jam. Like your gluten free and egg free version.

    Reply
    • Batter Up With Sujata says

      12/12/2019 at 12:08 PM

      Thank you so much Mayuri!

      Reply
  6. preethi76 says

    15/12/2019 at 2:05 AM

    This egg free corn bread is baked to perfection. Loved how you have incorporated flax seed powder as an egg replacer . I am sure it tasted delicious with Jam.

    Reply
    • Batter Up With Sujata says

      15/12/2019 at 3:03 AM

      Thanks a lot Preethi. Yes its taste too good!

      Reply
  7. namscorner18 says

    03/01/2020 at 4:24 PM

    Very interesting combination of flours and delicious corn bread. Bread looks so soft and perfect for breakfast or snacks. Always love the way you give healthy twist to your baking or dishes.

    Reply
    • Batter Up With Sujata says

      03/01/2020 at 4:26 PM

      Thanks a lot Narmadha!

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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