Recipe of Cornmeal and peas savory cake

Hey folks lets eat a savory cake today !! Savory cornmeal cake totally proved me wrong in terms of thinking for something to be called "cake", it had to be sweet.  

If you're looking for a delicious way to jazz up your weekend brunch in this winter, give this green peas corn cake a try .

This savory cake is made of cornmeal / makki ki atta, locally known in India , is very easy to whip up. In winters , flatbread / roti made out of cornmeal / makki ki atta is a winter bliss in India. I wanted to create something different and easy with this cornmeal. Hence this gorgeous savory cornmeal cake packed with green peas and cheese. You'll need a few common ingredients which is always available in our pantry and just about 30 minutes of your time. 

They're the brilliant accompaniment to soups, stews, casseroles,grilled meats and fish , salads , and so many other dishes.Savory cornmeal cake with green peas and spring onion is deeply flavored and extremely hearty. To make this cake moist , be sure you don't over mix the batter and check the doneness of the cake with a toothpick when it actually done. 

This savory cake is not unlike cornbread. It does differ slightly , though. It includes a good amount of cheddar cheese in the batter, which makes it a bit heartier.

Ingredients for making the recipe of cornmeal and peas savory cake:

1 3/4 cup fine cornmeal / makki ki atta

1/2 cup all purpose flour

1 cup cheddar cheese, finely grated

6 tablespoons butter, melted or olive oil

1 teaspoon baking powder

1 tablespoon salt

1 1/2 cup curd / buttermilk

2 large eggs

1 cup green peas

1/2 cup spring onion, chopped

1 teaspoon green chilies, chopped (optional)

1 tablespoon fresh coriander, finely chopped

1 teaspoon chili flakes

Method for making the recipe of cornmeal and peas savory cake:

Preheat the oven at 200 degree C /400 degree. Grease the round cake pan with a tablespoon of melted butter. 

In a large mixing bowl, combine the cornmeal, flour, cheddar cheese, sugar, salt, baking powder, red chili flakes.

In another bowl, whisk the eggs with curd/ buttermilk and melted butter. Make a well in the center of the dry ingredients, and pour in this wet mixture, green peas, chopped spring onion, coriander, green chilies (optional). Mix everything together.

Pour the mixture into the cake pan, and use a spatula to smooth the top.

Bake in the preheated oven at 180 degree C until the top is golden brown, around 30 minutes. Lightly cover with foil and bake for another 10 minutes. Let it cool for another 30 minutes before serving.