Corn bread (Yemeni Kobana)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg offers a similar warmth with fewer calories.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is often more accessible and can be used dried.

Add margarine to the oven plate and distribute it across the plate.

Add flour to the plate and put it in the freezer.

Turn on the oven to 175 degrees Celsius (350 Fahrenheit).

In a bowl, add 2 eggs, 4 spoons of yogurt, 1/2 cup of sugar, and 1/2 cup of olive oil.

Mix the ingredients well.

Add 1 small spoon of thickened cream to the mixture and set aside the remaining.

Add a bunch of salt and vanilla sugar or vanilla extract to the bowl and mix.

Add 1 small spoon of baking soda and 1 medium spoon of baking powder to the mixture and mix well.

Add 1/2 cup of all-purpose flour and mix thoroughly.

Add 1 cup of corn flour and mix until the desired thickness is achieved.

Pour the mixture into the prepared plate and distribute it evenly.

Mix the remaining thickened cream with evaporated milk and spread it over the surface of the mixture.

Sprinkle sesame seeds and nigella seeds on top.

Wrap the plate and let it rest for around 15 minutes.

Bake in the oven for 28 minutes.

Take the cornbread out of the oven and let it cool down before cutting into small cubes.

Cooking Techniques

Equipment Needed

Spice Level: