Traditional recipes

Cornmeal rotis recipe

Cornmeal rotis recipe

  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Roti

These gluten free cornmeal rotis are delicious for those on a wheat free diet and everyone, else, too! They just happen to be gluten free, in fact, and are a Punjabi specialty in winter, called Makke ki Roti.

62 people made this

IngredientsMakes: 8 rotis

  • 200g fine polenta (cornmeal)
  • 125ml water
  • 1/2 teaspoon salt
  • oil or melted butter, for brushing

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Combine polenta, water and salt. Knead together, adding a little more polenta if sticky or a little more water if too dry. Divide into 8 balls.
  2. Dust a work surface with a little cornmeal. Roll out each ball to about 3mm thick.
  3. Heat a frying pan over medium heat till hot. Place a roti in the centre of the pan and cook for 2 minutes. Flip and cook the other side for 2 minutes. Brush each side with oil or melted butter to keep soft, then set aside and repeat with remaining balls.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Makki Di Roti – Cornmeal or Polenta Flatbreads

Makki di roti are delicious flatbreads, cooked on a tava (flat frying pan) but shaped with your hands, not on a board. They are made from corn flour and usually eaten with saag, primarily a Punjabi bread, crunchy on the outside and soft inside. It is gluten free and typically eaten with saag.

** The best thing about this dish – it’s gluten free **

** The worse thing – very difficult to shape these, but you know me, lots of tips to help you along the way **

My mum is an expert maker of these, rolling and shaping in her hands, without any boards, cooked to perfection and I can’t compete, her’s puff up when cooking, mine never do, but I only make them once a year, at Lohri, mine are still very edible and delicious with saag.

A little trick is to shape using cling film on a board and with your hands,

Please make sure you take your time when cooking these, they can cause a terrible upset tummy if not cooked through.

I won’t claim to be an expert, you need to practise but I did make the one in the photo and I think you will agree, it’s ok, isn’t it?

Ingredients

Instructions

Place the cornmeal in a big bowl and pour in a cup of boiling water and give the mix a big stir. You may need extra water to form a dough, this flour absorbs water and rarely can you mess up the dough.

The dough soon cools down enough to for you to handle and keep a glass of warm water to help shape them.

Roughly take one/sixth of the mix to the side of the bowl and knead the mix until it starts forming a ball.

Put a medium heat on the tava.

Take the ball and place on the clingfilm, with plenty of water to keep the ball moving and shape into a rounds, fixing as you go along.

You are looking for a medium roundish shape.

Place the roti on the hot tava, pulling the cling away now and do not move the roti from the heat until it comes away from the pan itself, if you try to flip it earlier, it will just stick to the pan and make a mess.

Once the first side moves freely, flip this over and allow it to cook.

You may choose to be brave and give the bread a final cook directly on a gas flame, if you do not have a gas hob, then just cook on the tava or frying pan.

Start the process again until all the breads are cooked, serve warm, with lots of butter, saag and plain yoghurt.


Makke Ki Roti Recipe / Cornmeal Flat-Bread Recipe

Today’s post features a flat-bread recipe. It is made from cornmeal and is popularly known as makke ki roti in Hindi. Makke ki roti goes really well with leafy vegetables, such a palak paneer or sarson ka sag. You can find the palak paneer recipe here -> How to make palak paneer?

Cornmeal is gluten-free and wholesome, which makes this flatbread such a healthy recipe. You can find it at your nearest grocery store pretty easily. Cornmeal has a beautiful taste. This flatbread is anything but bland. It will leave you hungry for more.

Cornmeal flour/ Makke ka atta- 2 cups
Onion- 1 medium, chopped
Green chilies- 4, chopped
Cilantro- A handful, finely chooped
Clarified butter / Ghee – 1 tbsp + some more for roasting
Cumin seeds/ Jeera- 1/2 tsp
Salt- To taste
Water- 1.5 cups, or as required


MAKKI ROTI (CORNMEAL FLATBREAD)

Makki Di Roti as it's said in Punjabi literally translates to "Bread Of Maize". This flatbread made with cornmeal is considered a delicacy in Punjab and is usually paired with Sarson Ka Saag. The mild, slightly sweet taste of the Makki Roti marries well with the sharp taste of the Mustard Greens and I can't imagine eating either one on it's own.

Highly nutritious, with Vitamin A, C, K and B Complex, as well as a high content of beta carotene, cornmeal is an excellent source of energy and is great for hair, skin, heart, brain and digestion. Usually served with a pat of white freshly churned butter, it can also serve as the perfect breakfast on a cold winter morning, warm and right off the griddle with a hot, sweet cup of tea.

I didn't attempt making this roti for a long time as I had always heard that it was a slightly tricky process due to the grainy texture of the cornmeal. But my cravings finally got the better of me and I attempted it, Â albeit with a bit of trepidation, Â and found it surprisingly easy and well worth the effort. So don't overthink it like I did and give it a shot! The authentic version of this roti is usually made with pure cornmeal, but I add a bit of Atta (Durum Wheat Flour) to make the consistency easier to handle and softer, making it easier to reheat incase of any leftovers.

However, when you add  Wheat Flour, the roti is no longer gluten free and given that such a huge population is gluten intolerant I experimented with and came up with a second oven baked method. This  results in a slightly firmer, crunchier texture but still wows as far as taste is concerned. Being less time consuming to cook I might even cook my flour version this way going forward. I'll present both methods to you here along with some tips and suggestions and then let you play around and tweak the basic recipe till you get it to where you like it.

METHOD I-TAWA ROTI
A Tawa is a flat griddle specifically used to make flatbreads in Pakistan and India. If you don't have one, a griddle or even a nonstick frying pan will work. My Tawa is nonstick, if yours is not, you may need to add some oil while cooking to prevent the roti from sticking.

TOOLS NEEDED:
Tawa, Griddle or Non Stick Frying Pan
Rolling Pin
Parchment Paper
Small Saucepan

INGREDIENTS:
1 Cup Cornmeal
½ Cup Atta (Durum Wheat Flour)
1 Teaspoon Salt
½ Teaspoon Red Chili Powder
1 Tablespoon Dried Fenugreek leaves
1 Tablespoon Ajwain (Carom or Caraway)
2 Tablespoons Ghee
½ Cup water
2-3 Tablespoons Butter

DIRECTIONS:
1. Mix all of the ingredients except the butter and mix with your hands, kneading a little bit to get a smooth dough.

It's best to use Ghee for this recipe, as apart from its many health benefits, it's what has been traditionally used in this recipe for centuries and the nutty, intense flavor is essential to the ultimate taste of the roti.

2. Gather all of your tools and shape the dough into 4 even balls (I doubled the recipe for my family of 5) making sure there are no cracks. To help with this you can keep a bowl of water nearby and dip your hand in it as it will help you shape the dough and insure that you have a smooth consistency.

3. The parchment paper and saucepan help you shape the dough into a flat round tortilla shape.
Due to the crumbly nature of the dough, it's difficult to shape it with a rolling pin alone.
Transfer the dough to a sheet of parchment, cover with a second sheet and press down with the saucepan to make an even round.
Use the rolling pin to gently flatten the disc shape you've made, trying to avoid cracking the roti. The edges are likely to be a little uneven, which is to be expected.
Peel off the top sheet of parchment and transfer the roti using the remaining parchment sheet onto your preheated tawa/griddle and then peel it off. This is essential as the crumbly texture makes the transfer of the bread difficult without the sheet of paper.
Cook for 2-3 minutes on each side, your roti is done when the color changes to a deep yellow with some brown flecks on the surface.
NOTE: your griddle should be well heated at the point in time that you add the roti to it.

4. Place your cooked roti in a serving dish and place ½-1 teaspoon of butter on top and enjoy!

METHOD II-GLUTEN FREE OVEN ROTI
I experimented with this oven method primarily for the purpose of making a gluten free version of the roti and to counter the difficulty of handling the crumbly texture of the dough when wheat flour is not added. However, I liked the ease and convenience of this technique and would recommend it even if you want to try it for the cornmeal and wheat version of the recipe.

TOOLS NEEDED:
Cookie Sheet
Parchment

INGREDIENTS:
2 Cups Cornmeal
1 Teaspoon Salt
½ Teaspoon Red Chili Powder
1 Tablespoon Ajwain (Carom/Caraway)
1 Tablespoon Dried fenugreek Leaves
3 Tablespoons Ghee
½ Cup Water
1-2 Tablespoons Butter

DIRECTIONS:
1. Preheat the oven to 425 degrees.
2. Mix and Knead all of the above ingredients to form a soft dough.This dough will be grainy and crumbly.

3. Line a baking sheet with parchment paper and place the dough on it, shaping it into a thin square with your hands.

3. Bake in the oven for 20-25 minutes until the color changes and the edges are light brown.

4. Pat with butter and enjoy.

NOTE:Â Add a tablespoon of Ghee and reduce the cooking time if you want a softer flatbread. Mine was a bit firm and crunchy, so feel free to adjust based on your preference. Cut into squares or break into pieces and enjoy.Â


CORN FLOUR BREAD

Corn bread or roti is a traditional healthy and delicious unleavened flat bread very popular in Punjab, India. Makki Ki Roti is prepared specially during winter using maize flour (makki ka atta) or cornmeal on tandoor oven or griddle (cast iron pan or tava).

This vegetarian dish is often served along with sarso ka saag (mustard green gravy) for lunch or dinner.

Another favorite winter dessert recipe that I generally like to prepare in USA during thanksgiving and Christmas is Carrot Halwa (Gajar ka halwa)

Health benefits of Maize flour or Cornmeal or Corn flour

Maize flour (makki ka atta) or Corn meal is highly nutritious. Corn flour is good source of carbohydrates, iron and dietary fiber. It is very rich in vitamins and minerals like b6, magnesium and folate. Unlike other flour, cornmeal does not contain any gluten. It is therefore safe for gluten intolerance and celiac disease

Cornstarch vs Cornmeal (Corn flour) vs Maize flour (makki ki atta)

In United states and western countries corn flour is ground cornmeal or powder from dried whole corn kernels. Its light yellow in color while cornstarch is white powder made from starchy part of corn kernel.

In India, makki ki atta (maize flour) is different from corn flour. Corn flour is just plain white color and also referred to as cornstarch here.

Nachos, tacos all use maize flour or corn flour from ground cornmeal.

Maize flour or Corn flour is gluten free. This is one of the best recipe to try if you are on vegan, gluten free diet.

Can diabetics eat cornmeal or maize flour (makki ka atta)?

This flour contains high glycemic index. So it is better you eat in limitation or avoid as it may increase your blood sugar level.

How to make soft makki ki roti or corn flour bread?

To make these flatbread soft, I have added whole wheat flour. You can also add oil while kneading or mooli (grated white radish or winter radish) in the recipe.


Cornmeal roti

Our recipe for the famous Punjabi cornmeal roti. The name makki ki roti literally means “roti made from cornmeal”. These flatbreads are made from an unleavened maize flour dough that is rolled out and cooked on a tava or griddle.

They are gluten-free. Having said that, please check that your cornmeal has not been adulterated with wheat flour.

Cornmeal is not the same as corn flour. Corn flour is a fine white powder separated from the protein and other components of maize flour, leaving pure starch. Maize flour, or cornmeal, is the entire corn kernel milled into flour. It retains the protein and fat. A good Indian grocer will have makki ki attar, which is the ingredient you need. Health food shops also sell fine ground cornmeal.

These roti are harder to prepare than most of the other flatbreads because the cornmeal dough is less adhesive than wheat dough, which makes it difficult to handle. The finished product is noticeably thicker and heavier than other roti.

When rolling these out they can stick or break. Consider rolling them out between greaseproof paper sheets. Some of the recipes in my grandmother’s book suggested the cook should use her hands to flatten out the bread instead of rolling.

You may see cracks forming in the roti when rolling or starting cook. Wet your fingers and gently close the crack by pushing from the edges of the crack.

There are many variations to this recipe. This version uses carom seeds or ajwain. Another favourite is to replace the carom seeds with fenugreek leaves. Made this way it is called makki methi ki roti. Use the same recipe as below but substitute four tablespoons of finely chopped fenugreek leaves for the carom seeds. If you cannot get fresh fenugreek leaves, use one tablespoon of dried leaves, as their flavour is much more intense than fresh leaves.

Taking it even further is the Rajasthani tikkar, which I will post shortly. This has onions, ginger, garlic and chilli cooked into the roti. They even have something like a pizza with added tomato – again the subject of another post.

Vegans can substitute oil for the ghee but are advised to not be as generous, or the roti may become too oily.

The traditional way to serve these roti is with pureed spinach or saag. This makes a wonderful meal, perhaps with some of your fresh pickles.


  • 2 cups finely ground yellow corn flour, (see Shopping Tip)
  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • 4 1/4-inch-thick slices fresh ginger
  • 2-4 fresh green chiles, such as Thai or serrano, stemmed
  • ½ cup finely chopped red onion
  • ¼ cup finely chopped fresh cilantro
  • 1-1 1/4 cups warm water
  • 1 tablespoon ghee, or butter, melted
  • 1 tablespoon canola oil

Combine corn flour, all-purpose flour and salt in a medium bowl.

Pulse ginger and chiles in a food processor until minced. Add to the flour mixture along with onion and cilantro.

Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball. Turn the dough out onto a lightly floured surface. Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables). Divide the dough into 12 portions and shape each into a ball. Keep the balls covered with plastic wrap or with a slightly damp paper towel.

Fold a large sheet of foil in half lengthwise. Combine ghee (or melted butter) and oil in a small bowl. Place both next to the stove.

Coat a small nonstick skillet with cooking spray and heat over medium heat. Place a ball of dough between sheets of wax paper (leaving the others covered). Press it down to form a patty, then roll it out into a 1/8-inch-thick disc, 4 to 6 inches in diameter (the edges won't be perfectly round and will appear jagged and cracked). Gently peel the dough off the paper and add it to the hot pan. Cook until the underside is light brown in spots, 1 to 2 minutes. Flip it over and cook for 1 to 2 minutes more. Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds. Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds. Slip the bread into the foil sleeve to keep it warm.


Corn Grits Cornbread / Corn Grits Cornbread - All Corn Southern Cornbread Recipe .

Corn Grits Cornbread

Corn is stubbornly resistant to rising agents. This cornbread is a rare compromise between southern and northern cornbreads: It's tender and moist, with pleasing corn flavor. Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food. This cornbread has a really nice texture. It's just right, as far as the amount of sugar. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. The mix of the crunchy corn grits (i used bob's red mill corn. Combine milk, eggs, vegetable oil and butter in small bowl I started making it this way when i got some best cornbread i've raver eaten. (if possible with your model, start at low.

Cornbread, murrells inlet, south carolina. Pour the wet ingredients over the dry and. This link is to an external site that may or may not meet accessibility guidelines. And grits…no sugar there either, (butter, salt and pepper. Yes, creamy cornbread is what you read and this is the best cornbread recipe that melts in your well, a wonderful addition to this chili is my creamy cornbread! I started making it this way when i got some best cornbread i've raver eaten. Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. This buttermilk cornbread recipe gets everything you want out of the simple sidekick: It's easy to cut, not too sweet, and holds together.

Corn Grits For Cornbread Recipe - The albers line of corn . from cdn.statically.io Are southern dish using ground hominy (or corn). Skillet cornbread, johnnycakes, hoe cakes, corn pone, corn dodgers, cornmeal griddle cakes — are. If you don't stock whole wheat pastry flour, feel free to substitute in a separate bowl whisk together the buttermilk, egg, and corn. Well, i figured i shouldn't. Grits are produced by soaking raw corn grains in hot. This classic, savory southern cornbread is just begging for a bowl of chili or a plate of ribs. Plus, it can be baked two days ahead.

Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food.

Skillet cornbread, johnnycakes, hoe cakes, corn pone, corn dodgers, cornmeal griddle cakes — are. Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. Corn grits are a traditional staple of northern italy and the american south. Cornbread is a great side dish that your family will love to eat on its own or use to. Grits are usually a bigger grind than cornmeal. Honey cornbread free your fork. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Spin the grits in the carafe of a blender on high for 30 seconds. If you don't stock whole wheat pastry flour, feel free to substitute in a separate bowl whisk together the buttermilk, egg, and corn. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. Well, i figured i shouldn't. The recipe balances out the two favorite southern side dishes, resulting in a dish that's neither too heavy nor too.

Collection by glenna gourley • last updated 3 weeks ago. It's tender and moist, with pleasing corn flavor. And grits…no sugar there either, (butter, salt and pepper. Grits are produced by soaking raw corn grains in hot.

Zea Roasted Corn Grits | Corn grits, Food recipes, Roasted . from i.pinimg.com Spin the grits in the carafe of a blender on high for 30 seconds. Are southern dish using ground hominy (or corn). / vegetable oil, egg, chopped fresh sage, pumpkin pure. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine. Cornbread is the perfect side for chili, it's a great option for breakfast, and cornbread stuffing is a whether you like your cornbread savory or sweet, northern or southern, or even spicy, there's a mix.

Honey cornbread free your fork.

Corn goes through several stages from germination to maturity and is picked fresh for eating when the kernels are plump and filled with a liquid referred to as milk. But that's not to say you can't make a bit of a difference with a little. Vegan corn grit cornbread recipe : Pour the wet ingredients over the dry and. The recipe balances out the two favorite southern side dishes, resulting in a dish that's neither too heavy nor too. Plus, it can be baked two days ahead. Grits are usually a bigger grind than cornmeal. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Our fabulous corn grits / polenta are one of the prides of the mill! Yes, creamy cornbread is what you read and this is the best cornbread recipe that melts in your well, a wonderful addition to this chili is my creamy cornbread! This cornbread is a rare compromise between southern and northern cornbreads: Spin the grits in the carafe of a blender on high for 30 seconds.

The mix of the crunchy corn grits (i used bob's red mill corn. Grits are usually a bigger grind than cornmeal. Yummy vegan cornbread / make your own cornbread using polenta or cornmeal. This link is to an external site that may or may not meet accessibility guidelines. Alton brown makes perfect creamed cornbread in a cast iron skillet. Corn goes through several stages from germination to maturity and is picked fresh for eating when the kernels are plump and filled with a liquid referred to as milk. (if possible with your model, start at low. * * * ▪ food any of various breads made wholly or in part of cornmeal, corn (maize) ground to the consistency of fine. And grits…no sugar there either, (butter, salt and pepper. Feed your creativity — corned beef and shrimp grits with caraway mushroom stock, cornbread, onion, baking powder, chopped fresh sage and 15 more.

Corn Grits For Cornbread Recipe / Ground Corn 101 . from i.pinimg.com Baked cornbread, cracklin' bread, corn pone, hot water cornbread, johnnycakes, hushpuppies. This link is to an external site that may or may not meet accessibility guidelines. This classic, savory southern cornbread is just begging for a bowl of chili or a plate of ribs. Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food. · cornbread is one of those recipes that sometimes i feel is better made from a mix or at least i use to. Is also dried ground corn meal with a nutty, corn flour but it is finely ground instead of grits: Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (an alkaline. If you don't stock whole wheat pastry flour, feel free to substitute in a separate bowl whisk together the buttermilk, egg, and corn. Grits are usually a bigger grind than cornmeal. Well, i figured i shouldn't. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this.

Our fabulous corn grits / polenta are one of the prides of the mill!

It's tender and moist, with pleasing corn flavor. Feed your creativity — corned beef and shrimp grits with caraway mushroom stock, cornbread, onion, baking powder, chopped fresh sage and 15 more. Cornbread is a great side dish that your family will love to eat on its own or use to. Corn is stubbornly resistant to rising agents. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine. Grits are produced by soaking raw corn grains in hot. Is also dried ground corn meal with a nutty, corn flour but it is finely ground instead of grits: This cornbread is a rare compromise between southern and northern cornbreads: Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food. Well, i figured i shouldn't. Skillet cornbread, johnnycakes, hoe cakes, corn pone, corn dodgers, cornmeal griddle cakes — are. Skillet cornbread, johnnycakes, hoe cakes, corn pone, corn dodgers, cornmeal griddle cakes — are. Corn grits are a traditional staple of northern italy and the american south. Cornbread — corn bread or corn·bread (kôrnʹbrĕd ) n.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl.

This buttermilk cornbread recipe gets everything you want out of the simple sidekick:

This classic, savory southern cornbread is just begging for a bowl of chili or a plate of ribs.

Corn is stubbornly resistant to rising agents.

This cornbread has a really nice texture.

This cornbread has a really nice texture.

Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this.

Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food.

Cashews, corn grits, raisins, apple.

The recipe balances out the two favorite southern side dishes, resulting in a dish that's neither too heavy nor too.

* * * ▪ food any of various breads made wholly or in part of cornmeal, corn (maize) ground to the consistency of fine.

* * * ▪ food any of various breads made wholly or in part of cornmeal, corn (maize) ground to the consistency of fine.

It's tender and moist, with pleasing corn flavor.

Are southern dish using ground hominy (or corn).

Corn is stubbornly resistant to rising agents.

* * * ▪ food any of various breads made wholly or in part of cornmeal, corn (maize) ground to the consistency of fine.

Cornbread, murrells inlet, south carolina.

This cornbread has a really nice texture.

If left on the plant beyond that time, the.

Feed your creativity — corned beef and shrimp grits with caraway mushroom stock, cornbread, onion, baking powder, chopped fresh sage and 15 more.

Cornbread is a great side dish that your family will love to eat on its own or use to.

Cashews, corn grits, raisins, apple.

Cornbread — corn bread or corn·bread (kôrnʹbrĕd ) n.

It's easy to cut, not too sweet, and holds together.

Alton brown makes perfect creamed cornbread in a cast iron skillet.

Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food.

Collection by glenna gourley • last updated 3 weeks ago.

But that's not to say you can't make a bit of a difference with a little.

Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness.

I started making it this way when i got some best cornbread i've raver eaten.

Grits are ground corn, and like many porridges, such as oatmeal or rice, the ultimate comfort food.


50 Cornmeal Recipes That Will Definitely Surprise You

Cornmeal muffins can be good, but there are so many more dishes and bites you can make if you’ve got some of this corse flour on hand. Made from dried maize, you’d be surprise how many different meals you can whip up using this overshadowed staple. Let’s take a peek at 50 cornmeal recipes that will definitely surprise you and delight your tastebuds too.

1. Cornbread Madeleines

Bon Appetit turned classic madeleines into something a little bit quirky and different. Using cornmeal, you can make corn-inspired bites!

2. Chicken Stew with Dumplings

Check out this satisfying dinner recipe over at Call Me Fudge. The entire family will dive into these bowls of chicken stew with dumplings.

3. Collard Greens, Cornmeal and Sausage Soup

Collard greens, a bit of cornmeal and sausage sounds like a weeknight treat that you’ll be looking forward to all day. Grab the details at Saver.

4. Spicy Cornbread Stuffing

Saveur also has this delicious spicy cornbread stuffing up their sleeve. Mix up the Thanksgiving dinner table with this number.

5. Date & Almond Biscotti

You can even whip up some delicious biscotti using some cornmeal. Grab the recipe and then have a bite of one of these with some hot tea or coffee. (via)

6. Parmesan and Poppyseed Crackers

The Kitchn makes some parm and poppyseed crackers that could add to any snack or lunchtime treat. Grab the details after the jump!

7. Southern Fried Catfish

Make your catfish crispy and southern fried with a bout of cornmeal in the batter. Hop on over to the The Kitchn and learn how to do it right at home.

8. Fried Pickles

Who loves a good helping of some fried pickles? Learn how to make them right with some help from Table for Two.

9. Sugar Cookies

You can even make a delicious batch of sugar cookies using cornmeal too. Follow along with the details over at Yellow Bliss Road.

10. Homemade Corn Dogs

Who wants to put together a basketful of homemade corn dogs this weekend? The kiddos will surely love a bite or two! (via)

11. Chocolate Chip Cookies

Yes, you can make chocolate chip cookies with some cornmeal too. Hop on over to Pursuit of Sweetness and snag the recipe right now!

12. Sweet Corn Spoonbread

Southern Bite makes some delicious sweet corn spoon bread that you’ll want to serve up as a side any night of the week. It’s a great side dish for any holiday meal as well.

13. White Cheddar Chipotle Biscuits

Ignite the dinner table with a batch of these homemade cheddar biscuits. Learn how to whip them up tonight with some help from Oat & Sesame.

14. Vegan Blue Waffles

These vegan blue waffles from Minimalist Baker were made with some cornmeal too. Just don’t forget the maple syrup or even a bit of honey.

15. Lemon-Glazed Berry Galettes

Our Best Bites made some beautiful berry galettes that would be the perfect accompaniment to your next brunch, afternoon tea or bridal shower! Learn how to make them right at home after the jump.

16. Fried Oysters

The Spruce fried up some oysters with the help of cornmeal too. Check out how to make these for your next indulgent dinner now.

17. Cheesy Jalapeno Cornbread

This cheesy jalapeño cornbread from The Yummy Life looks rather yummy doesn’t it? It’s a great addition to your weekend BBQ!

18. Buttery Fluffy Dinner Rolls

Mel’s Kitchen Cafe made some buttery dinner rolls with cornmeal’s help as well. They’ll go great with any meal of the week!

19. Crispy Oven Fried Chicken

Carlsbad Cravings makes a delicious crispy fried chicken dish using cornmeal in its recipe. Hop on over and take a peek at the directions now!

20. Fried Okra

And then if you want to keep frying up tasty treats, Instructables teaches us how to do it with okra. Just don’t forget the ketchup!

21. Lime Cookies

The Kitchn has a batch of lime cookies you may want to try. The icing on top really seals the deal.

22. Pizza Dough

Yes, even your pizza dough can be made with a bit of cornmeal involved. Check it all out at Baked by Rachel.

23. Peach Upside Down Cupcakes

Cooking Classy uses cornmeal in their recipe for these delicious peach cupcake. This is taking “upside-down” desserts to a whole new – and yummy – level.

24. Southern Hushpuppies

Your hushpuppies can be fried up too. These are great for fish fries, BBQ dinners with the neighbors and even as a side for some salads. (via)

25. Jamaican Porridge

Have you ever had Jamaican porridge? You use cornmeal to make it and it’s delicious – grab the recipe at Immaculate Bites.

26. Strawberry Griddle Cakes

Smitten Kitchen made some strawberry griddle cakes that we’re absolutely drooling over. Eat them plain or drizzle a bit of syrup on them, either way they’re scrumptious!

27. Creamy Parmesan Polenta

Daydream Kitchen made this dreamy, parmesan polenta. This will be a fun one to try out in the kitchen!

28. Baked German Pancake

Learn how to make these delicious baked German pancakes with some help from Mel’s Kitchen Cafe. It’ll be quite the fun treat for family and friends.

29. Churros

A Beautiful Mess shows us how to make churros – and yes, cornmeal is involved here too. And some chocolate dipping sauce is an important part of this bite!

30. Onion Rings

Veggies Don’t Bite made some onion rings we’re drooling over too. Learn how to make some of these popular side bites right at home.

31. Blueberry Lemon Pancakes

Here are some more pancakes that cornmeal helps to create. Learn how to make these lemon blueberry bites over at Garlic and Zest.

32. Crusted Shrimp Po Boy

Who loves a good po boy sandwich? The Suburban Soapbox teaches us how to get those shrimps extra crispy and concoct the perfect lunchtime plate.

33. Taco Cornbread

The family will love this as a new weeknight dinner staple. Check out this taco cornbread innovation over at Diary of a Recipe Collector.

34. Cranberry Lime Cookies

These cranberry lime cookies are delicious too and made with some cornmeal. They’re a beautiful way to celebrate a Sunday afternoon or bring a batch to your next shower celebration! (via)

35. Vegan Chickpea Parmesan

Are you vegan or vegetarian? Learn how to make a “chicken” parm with chickpea and cornmeal. Just it out now! (via)

36. Indian Bread Pudding

Serious Eats whipped up this Indian bread pudding that we all want to dive right into. And you guessed it, cornmeal is involved in this one too.

37. Slow Cooker Honey Pulled Pork over Corn Pancakes

With this recipe you’ll learn how to make two delicious pieces to the puzzle. The pulled pork and those cornbread pancakes can be made right at home with help from Well Plated.

38. Blueberry Pie

What Should I Make For made this gorgeous blueberry pie. And that crust was made with a bit of help from cornmeal!

39. Vegan No-Chicken Nuggets

Connoisseurus Veg made these “no-chicken” nuggets that everyone in the family will love to snack on. Learn how to bread them and make sure you don’t forget the ketchup.

40. Lemon Cake

Warm Vanilla Sugar used some cornmeal to make this lemon cake too! Grab the recipe after the jump!

41. Cornmeal Pancakes

The Pioneer Woman makes some classic cornmeal pancakes that will quickly become a staple of the house as well. Dive on in and perfect your breakfast pancake now!

42. Heirloom Tomato and Ricotta Tart

Run on over to Salted Plains for all the details behind this gorgeous tomato tart. The crust is made the cornmeal and the rest is made with a bit of artistry and love.

43. Crispy Fish Tacos

You can even learn how to make some yummy fish tacos if you visit Pinch of Yum. Bread your fish and tac on all of your favorite toppings.

44. Blue Cheese Cheesecake

That’s My Home made a blue cheese cheesecake that works perfectly as a dinner party appetizer. Check it out now after the jump!

45. Hoecakes

If you’ve never heard of a hoecake before, this is the time to learn what it is. Grab all the details at Food Network.

46. Crusted Pan-Fried Trout

Serious Eats teaches us how to make trout extra delicious and that’s with some help from cornmeal. It’s a healthy dish that you can easily learn how to whip up in the kitchen any night of the week.

47. Leek & Corn Muffins

These leek and corn muffins are quite scrumptious and add a bit of different bite to the dinner table. Check out the recipe and serve up a fun, new side dish this week! (via)

48. Deep Dish Pizza

Here’s another pizza dish but this time it’s from Ambitious Kitchen! Take the deep dish slices to your own kitchen!

49. Baked Buffalo Popcorn Chicken

Carlsbad Cravings make some buffalo chicken nuggets you’ll love too. Whether it’s an afternoon snack for the kids or as a way to get the entire family on board for dinner – this innovative recipe is a winner!

50. Baked Polenta Fries

And finally, if you visit Local Savour you’ll learn how to make these yummy polenta fries. Again, it’s a new side dish and a way to mix up family dinner!


Makki Ki Roti

I love makki ki roti. The first time I had it was in Utsav restaurant, Hyderabad for a punjabi food festival. I have always wanted to try it at home but right time didn't come. I am hoping do it soon after seeing your post.

January 15, 2012 at 12:52 am

Deeps @ Naughty Curry says

January 16, 2012 at 3:29 am

yum, my fav combo is this & saag.

January 17, 2012 at 1:30 am

Drooling here…yummy looking

January 18, 2012 at 4:25 am

January 01, 2013 at 5:18 am

I had a question. I made makki rots today and they turned out chewy and hard. I used warmish water.

Is it because of not using very hot water they turned out like that.

January 01, 2013 at 12:14 pm

John Doe – Yes, use hot boiling water and mix with a spatula. Cover the cooked roties immediately with a lid to keep the softness.

Leave a Reply Cancel reply


Watch the video: Σαγανάκι με σουτζούκι πολίτικο και μανούρι - (November 2021).