Savory Indian Spiced Pumpkin Cornbread
Experience the delightful blend of savory Indian spices and the natural sweetness of pumpkin in this Savory Indian Spiced Pumpkin Cornbread. This unique recipe combines the earthy flavors of cumin and curry powder with the comforting texture of cornmeal, creating a bread that is perfect for serving alongside soups, stews, or as a standalone snack. The addition of melted Colby cheese adds a rich creaminess, making every bite utterly delicious. Enjoy this warm, spiced bread fresh from the oven, or let it cool and store it for a week of flavorful snacking!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
cumin seeds
2 teaspoons (toasted)
butter
3 tablespoons (divided)
onion
1/2 cup (finely chopped)
curry powder
2 teaspoons (none)
ground cumin
1/4 teaspoon (none)
cayenne pepper
1/8 teaspoon (none)
salt
3/4 teaspoon (none)
unbleached all-purpose flour
3/4 cup (sifted)
cornmeal
3/4 cup (none)
baking powder
1 teaspoon (none)
baking soda
1/2 teaspoon (none)
sugar
1 tablespoon (none)
pumpkin puree
1 cup (homemade or canned)
serrano peppers
1 1/2 teaspoons (finely diced)
eggs
2 (lightly beaten)
buttermilk
2/3 cup (none)
shredded Colby cheese
3/4 cup (divided)
Instructions
1
If you prefer to make homemade pumpkin puree, peel a pumpkin and cut it into roughly 2-inch cubes. Boil the pumpkin cubes in salted water until tender, about 10-12 minutes. Drain the pumpkin and blend it in a food processor until smooth. Allow it to cool completely before using.
2
Preheat your oven to 350°F (175°C) and thoroughly butter a loaf pan.
3
In a small heavy skillet, toast the cumin seeds over medium heat until they’re aromatic without browning, about 2-3 minutes. Remove from pan and set aside.
4
Using the same skillet, melt 1 tablespoon of butter over medium-low heat. Add finely chopped onions, curry powder, ground cumin, cayenne pepper, and salt. Sauté for about 5 minutes until the onions are soft. Remove from heat and let cool; then, stir in the toasted cumin seeds.
5
In a large mixing bowl, sift together the unbleached all-purpose flour, cornmeal, baking powder, baking soda, and sugar.
6
Melt the remaining butter and set aside to cool slightly.
7
In another large bowl, whisk together pumpkin puree, diced serrano peppers, lightly beaten eggs, buttermilk, the cooled onion mixture, and the melted butter until just combined. Be careful not to over-mix.
8
Add the sifted flour mixture to the wet ingredients and stir gently until just combined; avoid over-mixing. Gently fold in 1/2 cup of the shredded Colby cheese.
9
Pour the batter into the prepared loaf pan, smoothing the top evenly.
10
Bake in the preheated oven for 35 minutes. Afterward, remove from the oven, sprinkle the remaining Colby cheese on top, and return the loaf to the oven for an additional 5-8 minutes or until the cheese is melted and the bread is baked through.
11
Cool slightly before slicing. Serve warm for the best flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Indian Spiced Pumpkin Cornbread?
It is a unique bread that blends savory Indian spices like cumin and curry powder with the natural sweetness of pumpkin and a comforting cornmeal texture.
What are the primary flavors in this recipe?
The primary flavors include earthy cumin, aromatic curry powder, savory onions, and sweet pumpkin, complemented by rich Colby cheese.
How do I make homemade pumpkin puree?
Peel a pumpkin, cut it into 2-inch cubes, boil in salted water for 10-12 minutes until tender, and then blend in a food processor until smooth.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the cumin seeds?
Toast the cumin seeds in a small heavy skillet over medium heat for 2-3 minutes until they are aromatic but not browned.
What ingredients are sautéed with the onions?
The onions are sautéed with 1 tablespoon of butter, curry powder, ground cumin, cayenne pepper, and salt.
How long should I sauté the onion and spice mixture?
Sauté the mixture for approximately 5 minutes until the onions have become soft.
Which dry ingredients are sifted together?
The recipe requires sifting together unbleached all-purpose flour, cornmeal, baking powder, baking soda, and sugar.
How much butter is needed for this recipe?
A total of 3 tablespoons of butter is used, divided between sautéing the onions and adding to the batter.
Can I use canned pumpkin puree instead of homemade?
Yes, the recipe allows for either 1 cup of homemade or canned pumpkin puree.
What type of peppers are used for spice?
The bread uses 1.5 teaspoons of finely diced serrano peppers.
How many eggs does the recipe require?
The recipe requires 2 eggs that have been lightly beaten.
What liquid provides moisture to the bread?
The moisture is provided by 2/3 cup of buttermilk and the pumpkin puree.
What kind of cheese is used in the cornbread?
The recipe calls for 3/4 cup of shredded Colby cheese.
How is the Colby cheese incorporated?
1/2 cup of cheese is folded into the batter, and the remaining 1/4 cup is sprinkled on top during the final minutes of baking.
What type of baking pan should I use?
You should use a thoroughly buttered loaf pan.
How long is the initial baking period?
The cornbread is first baked for 35 minutes before the cheese topping is added.
When do I add the remaining cheese on top?
After the initial 35-minute bake, remove the loaf, add the cheese, and return it to the oven.
How long is the final bake after adding the cheese?
The bread should bake for an additional 5-8 minutes until the cheese is melted and the bread is fully cooked.
What is the total amount of cumin seeds?
The recipe uses 2 teaspoons of toasted cumin seeds.
Is there any ground cumin in the recipe besides the seeds?
Yes, there is 1/4 teaspoon of ground cumin used in the sautéed onion mixture.
How much curry powder is used?
The recipe calls for 2 teaspoons of curry powder.
How much cornmeal is required?
The recipe uses 3/4 cup of cornmeal.
Is this cornbread recipe vegetarian?
Yes, according to the recipe tags, this is a vegetarian dish.
What are some serving suggestions for this bread?
It is perfect for serving alongside soups and stews or enjoyed as a standalone snack.
How long can the cornbread be stored?
The bread can be stored for up to a week for flavorful snacking.
What is the best way to mix the wet and dry ingredients?
Stir gently until just combined and avoid over-mixing to maintain the proper texture.
Does this savory bread contain any sugar?
Yes, the recipe includes 1 tablespoon of sugar to balance the savory spices.
How should the serrano peppers be prepared?
The serrano peppers should be finely diced before being added to the wet mixture.
Should the cornbread be served hot or cold?
It is recommended to serve the bread warm for the best flavor experience.