Cornbread with Chili, Green Onions and Dill
4 servings
50 minutes
Cornbread with chili, green onions, and dill is a fragrant and unusual dish inspired by Greek cuisine. It is based on a combination of cornmeal and wheat flour, giving the baked good a dense and slightly crumbly texture. The heat of green chili peppers harmonizes with the delicate greens of onion and dill, adding bright, spicy notes to the flavor. This bread perfectly complements cheese and vegetable appetizers; it can be served with meat dishes or simply enjoyed fresh and warm with a pat of butter. Historically, cornbread has deep roots in Mediterranean cuisine where corn flour was used in folk recipes due to its availability and nutritional value. This bread is an excellent choice for those who appreciate the rich taste and aroma of traditional ingredients.
1
Mix both types of flour and add the baking powder.
- Cornmeal: 240 g
- Wheat flour: 240 g
- Baking powder (raising agent): 10 g
2
Finely chop green onions, dill, and chili pepper, and mix with flour.
- Green onion tops (scallion greens): 4 pieces
- Dill: to taste
- Green chili pepper: 1 piece
3
Melt 90 g of butter in milk.
- Milk: 120 ml
- Butter: 100 g
4
Beat the egg with yogurt and salt, then mix with milk and butter.
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 120 ml
- Sea salt: pinch
5
Combine all ingredients and knead the dough.
- Cornmeal: 240 g
- Wheat flour: 240 g
- Baking powder (raising agent): 10 g
- Green onion tops (scallion greens): 4 pieces
- Dill: to taste
- Green chili pepper: 1 piece
- Milk: 120 ml
- Butter: 100 g
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 120 ml
- Sea salt: pinch
6
Grease the detachable baking mold with the remaining butter and evenly spread the dough. Bake the bread in a preheated oven for 25−30 minutes.
- Butter: 100 g
