Mango Cornbread

I made this mango cornbread from Holy Cow! to go with the Hyderabadi Bagara Baingan I recently posted about.  Most cornbread recipes are actually part cornmeal and part wheat flour, so I was skeptical but interested when I saw that this recipe was all cornmeal.  Besides the flax seed, I think the reason this recipe stays coherent is the amount of mango puree; it works as a binder, like applesauce does in other recipes.  I was a little disappointed that the mango and coconut flavors were so subtle: I love cardamom, but it really dominated the taste of the cornbread.  Finally, because quick breads don't seem to stay fresh for long, I actually halved this recipe and made it in a loaf pan, cooking it for about five minutes less than the recipe specifies.  But the recipe below makes a more standard amount; you can probably make it in an 8x8 baking dish.

Oh, and original author Vaishali took far better photos than these, so you can just go to her blog and pretend those are the photos you're seeing here...

Mango Cornbread

(from holy cow!)

Ingredients

2 c stone ground cornmeal

1 1/2 tsp baking powder

2 tsp ground cardamom (or less)

1/4 tsp salt

*

1/4 c canola oil

3/4 c sugar (I only used 1/2 c)

2 TB ground flax seed

*

1 1/2 c mango pulp (for me, this was a puree of 4 small mangoes)

1/2 c coconut milk

Instructions

1. Preheat oven to 350*.  Oil a baking dish.
2. Mix dry and wet separately.  Add mango and coconut milk to wet mixture, then add dry mix as well.
3. Pour the batter into pan and bake around 35 minutes or until a toothpick inserted in the center comes out clean.  Fills an 8x8 baking dish.