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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

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Carolina Eats – Southern-Indian Fusion Cornbread Curry Bake

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This cozy, one-pot meal—shared by Justin Smith—blends the comforting flavors of Southern cornbread with a bold, spiced Indian-style curry. Made effortlessly in the Instant Pot using a pot-in-pot method, this fusion dish is perfect for plant-based eaters and comfort food lovers alike.

 Ingredients

For the Curry Base:

  • 2 tbsp extra virgin olive oil

  • 2 tbsp flour (for roux)

  • 1 small onion, diced

  • 1 bell pepper, diced

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  • 2 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1 tsp smoked paprika

  • ½ tsp turmeric

  • ½ tsp garam masala

  • ½ tsp cayenne pepper (optional)

  • 1 cup diced tomatoes (fresh or canned)

  • 1½ cups cooked black-eyed peas (or chickpeas)

  • 1 cup vegetable broth

  • ½ cup coconut milk

  • ½ tsp salt (adjust to taste)

  • Juice of ½ lemon

  • Handful of chopped cilantro (for garnish)

For the Cornbread Topping (Pot-in-Pot Method):

  • 1 cup cornmeal

  • ½ cup all-purpose flour (or chickpea flour for gluten-free)

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 tbsp sugar (or maple syrup)

  • 1 cup plant-based milk (or buttermilk)

  • 1 tbsp apple cider vinegar (if using plant-based milk)

  • 1 tbsp melted butter

  • Thinly sliced fresh tomatoes (for topping)

 Instructions

Step 1: Prepare the Curry Base in the Instant Pot

  1. Set the Instant Pot to Sauté mode and heat the olive oil.

  2. Add the flour and whisk continuously until it forms a light brown roux.

  3. Stir in the onions and bell pepper, and sauté until softened.

  4. Add garlic, ginger, and all the spices (cumin seeds, coriander, smoked paprika, turmeric, garam masala, and cayenne). Sauté for 1 minute until aromatic.

  5. Stir in diced tomatoes and cook for 3–5 minutes until they break down.

  6. Add black-eyed peas, vegetable broth, and coconut milk. Stir to combine.

  7. Press Cancel to stop sauté mode.

Step 2: Prepare the Cornbread Batter

  1. In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

  2. In a separate cup, combine plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.

  3. Stir the milk mixture and melted butter into the dry ingredients until just combined.

  4. Pour the batter into a greased Instant Pot-safe pan or stainless steel bowl.

  5. Arrange thinly sliced tomatoes over the top and gently press them into the batter.

Step 3: Cook Everything Together (Pot-in-Pot)

  1. Place a trivet inside the Instant Pot, directly over the curry base.

  2. Set the cornbread pan on top of the trivet.

  3. Cover the cornbread pan loosely with foil to prevent condensation.

  4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.

  5. Let the pressure release naturally for 10 minutes, then do a manual release for the remaining steam.

Step 4: Serve & Enjoy

  1. Carefully remove the cornbread pan. Fluff the top with a fork or invert it onto a plate with the tomato slices showing.

  2. Stir the curry, adjust seasoning if needed, and garnish with fresh cilantro.

  3. Serve a generous scoop of curry with a warm slice of the cornbread bake on top.

 Tips & Variations

  • Use chickpeas instead of black-eyed peas for a different texture.

  • Add chopped spinach or kale to the curry base for extra greens.

  • For a crispier cornbread top, transfer it to the oven for 5 minutes under the broiler after steaming.