I’m a Gujarati but even the Gujju dal that my mom made while growing up could burn a hole through your shirt! Sweet food wasn’t ever an option. Diabetes was the response when anybody ever spoke of desserts. We never went to restaurants that served bland food. I didn’t know it existed till I hit puberty!
My point, thanksgiving food kind of goes against every fiber of my being. That being said, I do appreciate the history and the culture but if I’m going to eat it, I’m going to spice things up.
Presenting my under 45 minutes masala cornbread made in the Instant Pot. (For which I’m oh so thankful) Wish you and yours a very happy thanksgiving 🍁
- 1 + 1/3 cups cornmeal
- 2/3 cup flour
- 1/3 cup sugar
- 1 tbsp salt
- 1 tsp cumin powder
- 1 tbsp paprika
- 1 tbsp curry powder
- 3 tsp baking powder
- 1/2 stick butter (4 tbsp), melted
- 1 cup milk
- 1 tsp lime juice
- 2 eggs
- 2 tsp ginger & garlic paste
- 1 cup chopped cilantro
- 1/2 cup chopped mint
- 1 chopped jalapeño (optional)
- Grease and prepare a 7″ round cake tin.
- Mix the top 7 dry ingredients very well in a large bowl.
- Mix the rest of the ingredients in a separate bowl and whisk them together.
- Stir in the wet ingredients to the dry ones, whisking very gently.
- Pour this batter in the prepared tin.
- Pour 1 + 1/2 cups of water in the Instant Pot and place a trivet.
- Place the tin on it. Cover the lid and seal.
- Turn it on Manual mode and adjust to 22 mins.
- Let the pressure release naturally once the timer is off.
- Slice & serve warm
Baking in the Oven : to bake it in the oven, preheat the oven to 400 degrees F. Bake for 15 to 20 minutes till the toothpick comes out clean.