Crusty Corn-a-cups for the Connoisseur – Upside-down Cornbread

Upside down cornbread

On a purely esthetic level, crimson and green slices of deliciousness entice the vision, like appliqued motifs on yards of crisp organdy. On a deeper level, the crustiness of cornmeal ingrained with earthy spices, the sweet-sourness of yogurt coupled with the brio of Serrano, the gooey esprit of melted cheese cutting ribbony strands through these savory cups freckled with corn kernels that are just as good inside-out or upside-down..beckon the epicure’s senses with enigmatic and aromatic aura. So go ahead, ogle before you’re set to gobble-gobble..

Upside-down Crusty Cornbread

(Makes 14 muffin-sized servings)

½ pint cherry tomatoes

2 Jalapenos or Serrano chillies

2 Tablepoons flax seeds powder + 2 Tablespoons water (or use 1 egg)

Dry ingredients –

  • 1 Cup cornmeal
  • ¾ Cup all-purpose flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon coriander powder
  • ½ Teaspoon cumin powder
  • ½ Teaspoon red chilli powder/cayenne

Wet ingredients –

  • 1 Cup plain yogurt/curd
  • ¼ Cup water
  • ¼ Cup melted butter

½ Cup corn kernels, fresh or, thawed and drained if frozen

1 Cup shredded cheese – we used Pepper Jack

Preheat the oven to 400°F/ 180°C. Cut the cherry tomatoes into halves and thinly slice the chillies. Grease or spray 14 cups in 2 muffin pans or 12 cups and another small baking dish. Line the bottoms with the tomatoes and chillies – the tomatoes with the cut side down.

Place the pans into the hot oven to preheat for about 10-15 minutes. Meanwhile, mix the flax powder and 2 Tablespoons water and set aside, if you are not using the egg.

Sieve together all the dry ingredients into a large mixing bowl. In another container, whisk all the wet ingredients with the egg or flax mixture. Pour the wet ingredients into the dry and gently stir until the batter starts coming together. Now stir in the corn and cheese.

Spoon the batter into the hot muffin pan, filling them ¾th of the way till the top. Tap the pan on the counter to get the batter to settle. Bake the remaining batter in the smaller pan. The cornbread needs about 18-20 minutes to cook. After this you can broil the bread if desired, to get a crunchier crust.

Run a knife along the edges of the muffin cups and then remove the bread. If you’re not serving the cornbread hot out of the oven, allow it to cool on a wire rack so that the bottoms don’t get soggy.

Serve the cornbread with a hearty soup or Pop’s Peppery Chilli. Leftovers can be re-heated on a cast-iron griddle to crisp up the crust and served with scrambled eggs for breakfast.

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19 Responses to Crusty Corn-a-cups for the Connoisseur – Upside-down Cornbread

  1. Asiya says:

    Very pretty! Great appetizer for parties!

  2. Divya Yadava says:

    Really innovative idea for cornbread! Looks absolutely scrumptious!!

  3. mustardseed says:

    This is such an elegant appetizer! Looks so delicious!

  4. sdee says:

    liked it…

  5. These look great… very colorful!

  6. i love those chilied up bottoms! yepp definitely a fun appetizer.

  7. Anu says:

    Your blog looks great, as do these corn cups! Thanks for offering it without eggs. Will definitely try it.

  8. Vibha Ganesan says:

    Ruchira: I am planning to try out this bake and was going through your blog when I realized that the temperature should be 400 degree Fahrenheit and it says centigrade by mistake. Please edit and correct the oven setting so anyone who tries does not burn the muffins. Thank you

  9. Vibha Ganesan says:

    I guess it is a mistake. Please correct me if I am wrong

  10. Vibha Ganesan says:

    Thank you Ruchira but sorry again! This time it is 1800 Degree Celsius 😦

  11. Pingback: Upside-Down Cornmeal Muffins (8 large muffins) | Delect-O-Mania!

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