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You are here: Home / Baked Delicacies / Olive Jalapeno Savoury Cornbread With Barley Flour

Olive Jalapeno Savoury Cornbread With Barley Flour

30/12/2019 by Sujata Roy 18 Comments

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Olive Jalapeno savoury cornbread with barley flour. Jalapeno and sriracha sauce made this bread slightly spicy and delicious. A very quick and healthy cornbread. You don’t need to use all purpose flour or maida for this cornbread.
You can serve it in breakfast, tiffin or make small pieces and serve as a party starter. It will be also great with your soup.

Earlier I have shared a sweet gluten free cornbread

You may like some more savoury bakes on this blog

1. Savoury cake

2. Veg calzone

3. Flavoured American Biscuit

4. Handvo

5. Savoury potato cake

6. Tricolor savoury cake

I have made small pieces of the cornbread slices and served it as a starter.

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And toasted the remaining slices in halogen oven. And its becomes crispy and taste great after toasting. Never toasted my savoury cornbread before. But from now I will always toast my cornbread slices before serving. Loved the taste and crisp texture.

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I have used barley flour with cornmeal. This flour made this bread more nutritious.
It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Barley is a very healthy grain. It’s rich in vitamins, minerals and other beneficial plant compounds.
It’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
What’s more, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.
Source

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This Monday our 227 #Foodiemonday bloghop theme is party starter suggested by my fellow blogger Poonam who blog at Annapurna. Poonam has a wonderful blog. Visit her space for many mouthwatering and healthy recipes. I have a long list to try from her blog. Recently bookmarked her amla candy recipe to try.

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I have used barley flour with cornmeal. But you can use all purpose flour or maida, whole wheat flour or atta instead of barley flour. I sometimes make it with gluten free flour. You can use any gluten free flour. For soft cornbread use soybean flour. Soy flour will give your bread a soft texture.
You can use any flavour or spices according to your taste. Coming up soon with a cornbread with Indian spices.

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Recipe

Cornmeal or makka atta – 1 cup

Barley flour or jau atta – 1/2 cup

Salt – 1 teaspoon or to taste

Cheddar cheese powder – 2 tablespoon or to taste

Oregano – 2 teaspoon

Dried basil – 1/2 teaspoon

Sweet corn – 1/2 cup, boiled

Ginger powder – 1/2 teaspoon, optional

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar – 1/2 tablespoon, optional

Milk – 1 cup

Vinegar or lemon juice – 1 tablespoon

Oil – 1/4 cup

Olive slices – 3 tablespoon

Jalapeno – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Olive slices for topping

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Method

1. Generously grease a loaf pan. You can use any shaped pan.

2. Preheat the oven at 180° for 10 minutes.

3. Mix vinegar or lemon juice in milk and keep aside. Milk should be at room temperature or slightly warm.

4. Chop olive and jalapeno slices into small pieces.

5. In a bowl mix cornmeal, barley flour, cheese powder, dried basil, oregano, ginger powder, baking powder, soda, chopped olives and jalapeno. Mix well. For more flour option see notes. You can add 2 – 3 tablespoon more cheddar cheese powder if you like.

6. In a large bowl whisk vinegar mixed milk, oil and sriracha sauce. Whisk well to combine everything well.

7. Now add the dry ingredients. Mix well. You can add 1-2 tablespoon milk more if require to make a thick batter.

8. Add salt and mix again. Add salt carefully. If you like less salt add 3/4 teaspoon salt. I have used 1 teaspoon.

9. Pour the mixture into the greased baking pan.

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10. Level the top with a spoon or spatula.
Arrange some olive slices on the top.

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11. Bake in preheated oven for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the center of the bread to check.

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12. Let it cool down. Slice and serve at room temperature or warm.
Serve as a starter with tea, coffee or any drink. Or you can serve it with soup.

Notes
1. You can use all purpose flour or any other flour instead of barley flour. Any gluten free flour can also be used instead of barley flour.
2. You can also make muffins with this batter.
3. Any spices and flavors can be used this cornbread. Use according to your taste. I will share a cornbread with Indian spices soon.
4. You can add more cheddar cheese powder if you want.

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, baking, Basil, breakfast recipe, cheese, cornbread, cornbread with barley flour, cornbread with sriracha sauce, cornmeal, delicious, easy baking, everyday recipe, ginger powder, healthy, healthy savoury cake, jalapeno cornbread, jau atta, kids recipe, nutritious, olive, oregano, party starter, savory cornbread, snack, teatime snack, tiffin recipe

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Reader Interactions

Comments

  1. poonampagar says

    30/12/2019 at 11:17 AM

    Savory bread with barley , cornmeal jalapeno and olives sounds absolutely flavorful and interesting ! The load looks very inviting and the texture is just perfect !

    Reply
    • Batter Up With Sujata says

      30/12/2019 at 11:24 AM

      Thanks a lot Poonam!

      Reply
  2. Ruchisvegkitchen says

    30/12/2019 at 3:13 PM

    Amazing . Savory bread looks amazing. So flavourful and perfectly made

    Reply
    • Batter Up With Sujata says

      03/01/2020 at 2:38 AM

      Thanks a lot Ruchi. Glad you liked it!

      Reply
  3. The Girl Next Door says

    31/12/2019 at 8:45 AM

    I love savoury breads, and this one sounds right up my alley. With jalapenos, healthy flours, cheese and olives, what’s to not love? 🙂

    Reply
    • Batter Up With Sujata says

      31/12/2019 at 9:22 AM

      Thanks a lot Priya. Glad you liked it!

      Reply
  4. FoodTrails says

    03/01/2020 at 1:56 AM

    Such a wonderful bake with gluten-free flours and bursting with jalapeno flavours.. it will make a delicious and very different party starter when served with ketchup or cheesy dip!

    Reply
    • Batter Up With Sujata says

      03/01/2020 at 2:37 AM

      Thanks a lot dear. You are right it will be great with cheesy dip.

      Reply
  5. mayurisjikoni says

    03/01/2020 at 3:53 PM

    A savory cornmeal with barley flour, that’s an innovative recipe. Love cornbread with a stew or soup.

    Reply
    • Batter Up With Sujata says

      03/01/2020 at 4:25 PM

      Thank you so much Mayuri!

      Reply
  6. Vasusvegkitchen says

    05/01/2020 at 4:46 PM

    Savory breads nd cakes are my favorite di, barley nd Corn meal is very interested and healthy too. Using olives and jalapenos enhances it’s taste and aroma, superb👌

    Reply
    • Batter Up With Sujata says

      07/01/2020 at 3:04 AM

      Thank you so much Aruna!

      Reply
  7. namscorner18 says

    06/01/2020 at 12:03 PM

    You always amaze us with your choice of flours. Our family also loves savory more than sweet. Bread has amazing texture and looks so flavorful with corn and jalapeno.

    Reply
    • Batter Up With Sujata says

      07/01/2020 at 3:03 AM

      Thank you so much Narmadha!

      Reply
  8. Preethi Prasad says

    19/01/2020 at 4:08 AM

    You are a wonderful baker.I love the way you experiment with different types of Flours. This savoury corn bread looks so delish bursting with flavors.

    Reply
    • Batter Up With Sujata says

      19/01/2020 at 9:03 AM

      Thank you so much Preethi!

      Reply
  9. sizzlingtastebuds says

    21/01/2020 at 6:37 AM

    my elder one is very fond of jalapenos so am sure she would love this bread a lot !

    Reply
    • Batter Up With Sujata says

      21/01/2020 at 9:17 AM

      Thanks Kalyani. Do try and let me know how she love it!

      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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