Masala cheddar cornbread from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 183) by Nik Sharma

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Notes about this recipe

  • BrendaD1962 on April 23, 2022

    I too halved this recipe and baked it in an 8-inch square pan. We thought it was ok, but we prefer our cornbread a bit sweeter. I think we prefer a more traditional cornbread, but I’m glad I tried it.

  • bernalgirl on April 07, 2021

    I made the mistake of using coconut oil, which was a bit cloying and did not caramelize the way butter would. Overall this is interesting but does not replace our favorite, the buttermilk cornbread from Jubilee, which is both light and well-edged from the butter and cast iron pan. May try this recipe in a pan to see what happens. I halved the recipe, which worked fine as all ingredients are given in easily split quantities and no one here loves leftover cornbread *that* much, but the full recipe could be great for a crowd. It’s very moist so should travel well.

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