Indian Cornbread

In 1492, Christopher Columbus set off to find a sea route to India. But as many men are wont to do, he just did not stop & ask for directions, he took off in the opposite direction & quite serendipitously, discovered the Americas... and a slew of new culinary gems that were to redefine classic cuisines in other parts of the world. (potatoes & chili peppers ring a bell anyone?)
Corn or Maize is a Native American staple, and corn bread is a well known comfort food in the southern parts of the US. Its baked in cast iron pans using baking powder rather yeast as a leavening agent, and hence can be whipped up quickly if the right ingredients are available.
My' Desi' tribute to Cornbread was a 'handvo' made with hominy grits combined with a store bought 'handvo' flour. The end result is a dish which tickles the tongue with the added crunch provided by the corn grits. (for those who are unfamiliar with American staples, Grits is just corn, ground to the consistency of wheat dhalia or Lapsi).

The flour & grits (in equal parts) were made into a thick batter using buttermilk. Added to this were Salt, pepper, & 2 cups of grated Zuchhini squash & other goodies & baked till Golden brown!,

Served this with a quick tomato chutney & a side of fresh garden salad (with a delightful quirky dressing!)

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