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Stuffed Cornbread

Otak Stuffed Cornbread

Cornmeal is made by grinding corn kernels into a coarse powder and you can buy this from most supermarkets and Indian grocery shops. Eating cornmeal offers some health benefits because it is a source of essential nutrients and fibre. You can replace otak with any kind of stuffing; for example, leftover cooked meats and vegetables. You can also make this cornbread without a stuffing!

 Preparation time:   20 minutes

Cooking time:   25 minutes

Serves:   6

120 g fine cornmeal

200 g semolina

1 teaspoon fennel, coarsely pounded

60 g caster sugar

10 g baking powder

1 teaspoon salt

200 g melted Q.B.B. Pure Ghee

150 ml yoghurt

200 ml water

2 eggs, lightly beaten

200 g grated cheddar cheese

180 g fish otak (can be bought from frozen section of supermarket)


  1. Preheat oven to 180°C.
  2. Grease a 20cm x 20cm baking pan with Q.B.B. Pure Ghee and line the bottom with non-stick baking paper.
  3. Place the first 6 ingredients together in a deep bowl and stir to combine all.
  4. Add in the Q.B.B. Pure Ghee, yoghurt, water, eggs and half the cheddar cheese. Beat all the ingredients together with a wooden spoon.
  5. Pour half this batter into the baking pan. Chop the otak and spread it on the surface of the batter.
  6. Pour the balance of the batter over it.
  7. Sprinkle the remaining cheddar cheese on the top and bake for 25 minutes or until it springs back when you press on it lightly.
  8. Cool completely before cutting and serving. 

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