Turns out it was white, stone ground cornmeal, the kind I usually keep on hand to make Southern Cornbread.
Not one to be discouraged and certainly not willing to start from scratch, I went ahead with the recipe anyway, but I did make some changes. I added some coconut milk for extra moisture and baked it in a square cake pan. The resulting cornbread was sumptuous and delicious, and I couldn't wait to share it with you.
I'll keep the natter short, since it is a weekday and who has the time to listen to me prattle?
Enjoy, all!
Ingredients:
Mix together:
2 cups white, stone ground cornmeal
1 1/2 tsp baking powder
2 level tsp powdered cardamom seeds
1/4 tsp salt
In a bowl, beat together until well mixed:
4 tbsp canola or other flavorless vegetable oil
3/4 cup sugar
Add 2 tbsp flax seed powder and beat in.
Add:
1 1/2 cups mango pulp + 1/2 cup thick coconut milk
Beat until well mixed.
Add the flour mixture and mix well.
Pour the batter into a greased square or round cake pan and bake in a 350-degree oven around 35 minutes or until a toothpick inserted in the center comes out clean, or with a few crumbs stuck to it. Please note that because no two ovens are the same, even at the same temperature, the bread might take more or less time to bake in your oven. Whatever you do, don't skip the toothpick check!
Cool on a rack before unmolding and cutting into cubes.
Enjoy!
This accidental cornbread goes to Champa of the Versatile Vegetarian Kitchen for her weekly bakeoff.
***
It's Desi's birthday today-- a very happy birthday to my very special man who also is the eye behind the pictures at Holy Cow! and my muse in the kitchen.
And a treat for you-- my adorable Lucy who at 9 seems to have rediscovered puppyhood. Not that she ever outgrew it!
Wow.. this recipe is pretty interesting :)
ReplyDeletelooks very colorful and soft......
ReplyDeleteMango and cornbread? That sounds pretty good. I never would have though of that. Sometimes the best recipes are a surprise even to the creator! :)
ReplyDeleteWhy didn't anyone think of this before!? Corn and mangoes are soul mates, this sounds awesome!
ReplyDeleteMango cornbread looks damn delicious..
ReplyDeleteSounds heavenly. What about adding some fresh or frozen corn too? Sweet Tomatoes cornbread is my fave and they have whole kernel corn in it. Just a thought.
ReplyDeleteSo glad Lucy is doing so well following her surgery. We worry ourselves sick when they are facing major surgery and then they come through like champs. My, at the time, 13 year old dog had a surgery I felt he wouldn't recover from and it actually gave him a second puppyhood. Who knew?
What a lucky accident!!! mango corn bread looks FAB!
ReplyDeleteHappy Birthday to Desi :)
And a HUGE HUG to Lucy!
Sounds like a great combo..looks wonderful!
ReplyDeleteNithya, Divya, Haymarket, T, Priya: Thanks!
ReplyDeleteConnie, great idea. Corn kernels would be great in this. And yes, those doggies and their resilience is really remarkable, isn't it? Your pups sound adorable.
Manasi, thanks, and thanks from Desi too. Lucy sends a hug right back at you. :)
Poornima, thanks!
Wow, a mango cornbread. I never knew such a thing was possible. It sounds like a delicious idea. I'm starting a new linky on my blog this Saturday called "Sweets for a Saturday." I'd like to invite you to stop by if you have a chance and link this up.
ReplyDeleteVaishali,
ReplyDeleteThis bread looks awesome. Great picture. Thanks for the entry. I will include it in next week's bake-off since today's is already published. Thanks for sending it. I just made a yeast corn bread and it is cooling right now.
delish!
ReplyDeleteI can't wait to try this recipe this weekend. It looks really good!
ReplyDeleteits delicious looking bread. Love it
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Wow,I appreciate your motive to go ahead after mixing the wrong flour.Had it been me especially in cooking I would have gone nervous.Nice corn Bread.
ReplyDelete