SIDE
Masala Cornbread w/ Chili-Honey Ghee
SERVES: 9
TIME: 40 MINS
EQUIPMENT: 8×8 baking dish
Every Thanksgiving table has that one unexpected star of the show and this Masala Cornbread is mine this year.
It’s simple to make but delivers the kind of flavor that turns a pretty mid side into a dish that everyone’s going to remember.
Warm cumin, turmeric, fresh ginger, and green chili melt into a soft, golden loaf, and the chili-honey ghee brushed on top brings the whole thing to life.
Sweet, spicy, buttery, and wildly addictive… this cornbread will earn a permanent spot on your Thanksgiving menu.
Ingredients
CORNBREAD
1 cup medium-grind yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cumin powder
½ tsp turmeric
1/4 tsp coriander powder
¼ tsp smoked paprika
¼ cup chopped cilantro
1 small green chili, finely chopped (adjust to spice level)
1 tbsp grated ginger (reduce to 1/2 tbsp if you don't love ginger-forward flavors)
2 eggs
1 cup milk (or unsweetened plant-based milk for dairy-free)
¼ cup Greek yogurt
⅓ cup melted unsalted butter (or ghee)
2 tbsp honey
CHILI-HONEY GHEE
3 tbsp ghee
1–1½ tsp red chili flakes (adjust to spice level)
2 tbsp honey
Pinch salt
Instructions:
Preheat the oven to 375°F (190°C). Line an 8×8-inch pan with parchment.
Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cumin, turmeric, coriander, and smoked paprika.
Mix the wet ingredients: In another bowl, whisk eggs, milk, yogurt, melted butter (or ghee), and honey until smooth.
Combine: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but pourable. Fold in the green chili, ginger, and cilantro.
Bake: Pour into the prepared pan and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let it rest for 10 minutes before slicing.
Make the Chili-Honey Ghee: In a small saucepan, warm ghee over low heat. Add chili flakes and cook 30 seconds until fragrant. Remove from heat and stir in honey and a pinch of salt.
Finish: Brush or drizzle the warm chili-honey ghee generously over the cornbread right before serving. Garnish with flaky salt or extra chopped cilantro for a finishing touch.
The cornbread stays moist up to 2 days; reheat slightly before brushing with ghee.