Best 5 Savory Corn Flatbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of culinary delights, where flavors come alive to tantalize your taste buds! In this article, we embark on a delicious journey to discover the art of creating the perfect savory corn flatbread—a crispy, golden-brown treat that will leave you craving for more. With just a few simple ingredients and a little bit of kitchen magic, you'll learn how to craft a flatbread that is both visually stunning and bursting with savory goodness.

Let's cook with our recipes!

SAVORY CORN FLATBREAD



Savory Corn Flatbread image

This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven.

Provided by JEPH

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 10m

Yield 4

Number Of Ingredients 6

½ cup all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sun-dried tomato pesto
2 tablespoons cold water, or as needed

Steps:

  • In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
  • Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.

Nutrition Facts : Calories 136 calories, Carbohydrate 26.4 g, Fat 1.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 391.1 mg, Sugar 0.5 g

SAVORY CORN BREAD



Savory Corn Bread image

Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. -Krista Klaus, Round Rock, Texas

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1 cup yellow cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 cup buttermilk
1/2 cup 2% milk
1/4 cup canola oil

Steps:

  • Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts :

SAVORY CORN GRIDDLE CAKES



Savory Corn Griddle Cakes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup unbleached flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 egg, slightly beaten
1 1/4 cups buttermilk
1 tablespoon oil
3/4 cup frozen corn, thawed
1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
2 tablespoons cilantro, chopped (optional)
Vegetable cooking spray

Steps:

  • In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
  • Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

SAVORY CORN FLATBREAD



Savory Corn Flatbread image

This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven.

Provided by Jeph Gord

Categories     Cornbread

Time 10m

Yield 4

Number Of Ingredients 6

½ cup all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sun-dried tomato pesto
2 tablespoons cold water, or as needed

Steps:

  • In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
  • Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.

Nutrition Facts : Calories 136 calories, Carbohydrate 26.4 g, Fat 1.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 391.1 mg, Sugar 0.5 g

SAVORY CORNBREAD



Savory Cornbread image

A cornbread for your spicy and or tangy dishes -- nothing sweet about it. Most cornbread calls for one egg. I think the extra egg gives the bread more body and tenderness. This bread bakes in a 10- or 12-inch cast-iron skillet. If you don't have one, c'mon, it's time to get real.

Provided by Paprika Pink

Categories     < 30 Mins

Time 25m

Yield 1 skilletful, 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 teaspoon salt
3/4 cup plain yogurt (or buttermilk)
2 eggs
1/4 cup melted butter (or corn oil, or bacon grease)

Steps:

  • Preheat oven to 400 degrees.
  • Put the butter or other fat into a cast-iron skillet, place the skillet in the oven while it heats and you mix the ingredients.
  • Combine dry ingredients.
  • Lightly beat eggs and combine with yogurt. Add to dry ingredients. Stir just enough to mix.
  • Take the skillet out of the oven. Carefully tilt to coat sides with fat. Pour the melted fat into the batter. Mix well.
  • Transfer batter to hot skillet, smoothing the surface if necessary.
  • Bake for 14 minutes if you're using a 12-inch skillet, until bread pulls away from sides of skillet and is barely golden. If you're using the 10-inch skillet, it may need closer to 20 minutes, but don't overbake.

Nutrition Facts : Calories 101.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 43.2, Sodium 253.1, Carbohydrate 10.6, Fiber 0.8, Sugar 0.8, Protein 2.7

Tips:

  • For the best results, use fresh corn kernels. If using frozen corn, thaw it completely before using.
  • To make the corn mixture more flavorful, add some chopped fresh herbs, such as cilantro, basil, or thyme.
  • If you don't have a pizza stone, you can bake the flatbread on a greased baking sheet. Just be sure to preheat the oven to the highest temperature possible before baking the flatbread.
  • Serve the flatbread warm, with your favorite toppings. Some popular options include shredded cheese, sour cream, salsa, and guacamole.

Conclusion:

This savory corn flatbread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it can also be enjoyed as a light meal. With its crispy crust and flavorful corn mixture, this flatbread is sure to be a hit with everyone who tries it.

Related Topics