Description
A delicious and easy-to-make Sweet Corn Flatbread combining the natural sweetness of corn with a crispy golden crust. This quick skillet-cooked flatbread is perfect for breakfast or a light snack and can be adapted for gluten-free and vegan diets.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
Wet Ingredients
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup yogurt or buttermilk (use plant-based yogurt for vegan option)
- 2 tablespoons olive oil or melted butter (use olive oil for vegan)
Instructions
- Prepare the Batter: In a bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and sugar. In a separate container, mix the yogurt and olive oil (or melted butter), then fold in the sweet corn kernels. Gradually add the dry ingredients to the wet mixture, stirring gently until you have a thick, spreadable batter.
- Heat Your Pan: Preheat a non-stick skillet or cast iron pan over medium heat. Lightly grease the surface with olive oil or butter to prevent sticking and help develop a golden crust.
- Cook the Flatbread: Using a ladle, pour a scoop of batter onto the hot pan, spreading it slightly into a round shape. Cook for about 3-4 minutes on each side, or until both sides turn golden and crisp.
- Cool and Serve: Remove the flatbread from the pan and place it on a wire rack or paper towels to drain any excess oil. Allow to cool slightly before serving.
Notes
- For a gluten-free option, substitute the flour with a gluten-free flour blend.
- Use plant-based yogurt and olive oil instead of dairy yogurt and butter for a vegan version.
- Ensure the pan is well-heated to create a crisp, golden crust.
- Serve warm, optionally topped with fresh herbs or a dollop of sour cream or chutney.
