Ayurvedic Corn Bread

Ayurvedic Corn Bread

Corn bread is a nourishing food that goes well with stews and soups. This recipe uses brown sugar and is good for the Vata and Pitta Doshas. In general, sweet breads are less balanced for Kapha, but thanks to the corn flour and relatively little oil, Kapha types can also enjoy this bread with pleasure.


  • 150 ml water
  • 150 ml buttermilk
  • 150 g white flour
  • 150 g corn flour
  • 50 g brown sugar
  • 40 g ghee
  • 2 teaspoons of baking soda
  • 2 tsp cornstarch
  • 1 tsp salt


  1. Preheat the oven to 200 ° C.
  2. Grease a 20-25 cm square baking pan.
  3. Then, mix all the dry ingredients together.
  4. Allow the ghee to melt, then add the water and buttermilk to the remaining dry ingredients and mix well.
  5. Pour the dough into the baking pan and bake for 25 to 30 minutes until the corn bread is golden brown.
  6. The bread can be enjoyed immediately and tastes best when it is warm.


  • Try the bread with a variety of herbs like coriander, dill or sage.
  • You can also reduce the sugar and instead add chopped chillies, chopped peppers and sliced, dried tomatoes to the batter.
  • Of course, you can also add corn kernels to the dough.