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Cornbread Masala Recipes

Southern-Indian fusion that's bold, comforting, and unapologetically delicious.

Cornbread Samosas

ChatGPT Image Jun 9, 2026, 05_26_13 PM_edited_edited.jpg

Wrapper

  • Samosa wrappers or egg roll wrappers​

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Dipping Sauce

  • 1/2 cup mayo

  • 2 tbsp mango chutney

  • squeeze lime

  • chili flakes

INGREDIENTS

 

Filling

  • 2 cups crumbled cornbread

  • 2 potatoes boiled and mashed

  • 1 jalapeño diced

  • 1/2 onion diced

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp turmeric

  • cheddar cheese

  • cilantro

  • salt

INSTRUCTIONS

  1. Make the filling: In a large bowl, mix crumbled cornbread, mashed potatoes, jalapeño, onion, cumin, coriander, turmeric, cilantro, and salt. Stir until combined.

  2. Add cheese: Mix in shredded cheddar cheese until evenly distributed. Taste and adjust salt if needed.

  3. Assemble the samosas: Place a spoonful of filling in the center of a samosa wrapper. Fold into a triangle, sealing the edges with a little water. Repeat until all filling is used.

  4. Fry: Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches for 3-4 minutes, turning until golden brown and crispy.
    Drain on paper towels.

  5. Make the dipping sauce: In a small bowl, mix mayo, mango chutney, lime juice, and chili flakes. Stir until smooth. 

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Serve hot: Enjoy your cornbread samosas with the mango mayo sauce!

Cornbread Masala

INGREDIENTS

​

Cornbread

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tbsp sugar

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 11/4 cups buttermilk

  • 2 large eggs

  • 1/4 cup unsalted butter, melted

  • 1/4 cup corn kernels

  • 1 small jalapeño, finely chopped (optional)

Masala Topping

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 small onion, finely chopped

  • 1 green chili, chopped

  • 1 tsp ginger, grated

  • 2 garlic cloves, minced

  • 1 medium tomato, diced

  • 1 tsp garam masala

  • 1/2 tsp turmeric

  • 1/2 tsp red chili powder

  • Salt to taste

  • 1/4 cup fresh cilantro, chopped

  • 1 tbsp lime juice

  • Plain yogurt or cilantro chutney, for drizzling

INSTRUCTIONS

  1. Preheat oven to 400°F (200°C). Grease an 8x8-inch baking dish

  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In another bowl, whisk buttermilk, eggs, and melted butter.
    Pour wet ingredients into dry ingredients and stir just until combined. Fold in corn kernels and jalapeño.

  4. Pour batter into prepared dish and bake for 20-25 minutes, or until golden and a toothpick comes out clean.

  5. While cornbread bakes, heat oil in a skillet. Add mustard seeds and cumin seeds; let them sizzle. Add onion and green chili; sauté until soft.

  6. Add ginger and garlic; cook 1 minute. Add tomato, garam masala, turmeric, red chili powder, and salt. Cook until tomato breaks down and mixture is thick and fragrant.

  7. Remove cornbread from oven and cut into squares.

  8. Spoon warm masala over the cornbread squares.

  9. Drizzle with yogurt or cilantro chutney and finish with fresh cilantro and a squeeze of lime.

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