Olive Jalapeno Savoury Cornbread With Barley Flour

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.

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.

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

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.

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.

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

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.

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

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.

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Savoury Cake 


Savoury cake.

I have already posted a tricolour savoury semolina cake.

This time sharing some more options to make this savoury cake.  I have added oats and flax seed to make it more healthy.

Enjoy it as a tea time  snacks or satisfy your sudden hunger pangs. This delicious savoury cake is for #Foodiemonday #bloghop theme is tea time snacks.

A delicious savoury cake made of Semolina/suji, oats, flax seed powder etc.

Semolina/suji keeps us full for a longer period and prevent from overeating. Its digested slowly which increases your chances of shedding fat. So you will be able to lose weight in a shorter period and maintain body weight. Its also known for boosting energy, keeps your body charged throughout the day.

Flaxseeds have so many health benefits. Flax seeds or linseeds are rich source of  Omega-3 essential fatty acids, good fats that have been shown to have heart-healthy effects. It also have micronutrients, dietary fiber, manganese and vitamin B1.

It could help you improve digestion, reduce sugar cravings, fight cancer, lower cholesterol, promote weight loss, balance hormones and give you clear skin.

Oats are known as most nutritious foods. It helps in lower levels of bad cholesterol. This high-fiber food can boost your health, from protecting against diabetes to heart disease and helps in weight loss.

Eating oats daily can reduce your blood pressure several points. Fiber rich oats contains both calcium and potassium.

You can use any vegetables of your choice in it . If you don’t like curry leaves omit it and use any other flavours. Use mint, coriander, garlic whatever you like.
You can make savoury muffins too with this batter. Bake in muffins pan or cup cake moulds to get healthy and yummy savoury muffins.

 

Recipe 

 

Semolina or suji – 1 cup

Oats – 1/2 cup

Curd – 1 cup

Flax seed powder – 2 tablespoon

Salt – 1 & 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon – 1/2

Turmeric – 1/2 teaspoon

Cumin powder – 1 teaspoon

Shredded coconut – 1/2 cup

Green peas – 1/2 cup

Ginger – 1 inch piece grated

Green chilli – 1-2 finely chopped

Cilantro – 1/2 cup finely chopped

Oil – 2 tablespoon

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 7-8 chopped

Water as require

 

Method 

 

Grind the oats with flax seed powder. If you have fresh peas boil them. I have used frozen.

In a large bowl mix semolina or suji, oats and flax seed powder, curd, salt, juice of 1/2 lemon, turmeric powder, cumin powder, shredded coconut, green peas, grated ginger, finely chopped green chilli and cilantro. Mix well. Add water as require. Don’t make it runny. Batter should be thick.

Heat oil in a pan. Add rai or mustard seeds and cumin seeds. Let them crackle. Add chopped curry leaves and switch off the flame.Mix it in the batter.

Preheat the oven at 180°.

Just before baking add the baking powder and soda. Give a good stir and pour in a loaf pan or any baking pan. You can use muffin pan too. If you are using muffins pan or cup cake moulds fill them 3/4.

Bake at 180° for 30-40 minutes or until the toothpick comes out clean. Every oven takes different time. Check after 30 minutes. If you are using muffins pan or moulds check after 20 minutes.

Serve hot or in room temperature with any sauce or chutney.

You can use any spices or flavours of your choice.

If you have idli podi or gun powder just add 2-3 tablespoon and omit the green chilli. You will get a spicy hot savoury cake.

And if your kids  like pizza flavour. Omit the cumin seeds, mustard seeds and curry leaves. Fry 2 chopped onions and some minced garlic in the oil. Add it in the batter with 2-3 tablespoon pizza sauce, grated cheese and 2 tablespoon oregano or mixed herb. Add chill sauce or schezwan sauce if you  like it hot. And your pizza flavoured savoury cake is ready.

Add 1-2 beaten egg in the batter if you like. You can use any vegetables of your choice like mushrooms, olive, jalapeno, bell peppers etc.

You can make it at night for next day breakfast or for lunch box. Yes, its  a great tiffin option too.

Enjoy it as breakfast or tea time snacks.

Share with me your favourite flavour. I would love to hear from you.

Happy baking 😀