Brown butter curried cornbread - The Jewish Chronicle

Ingredients

• 140g unsalted butter, plus extra to serve 500g frozen corn kernels, defrosted and patted dry
• 150g Greek-style yoghurt
• 2 large eggs
• 1 Scotch bonnet chilli, finely chopped (optional, see notes)
• 1 spring onion, finely chopped
• 5g fresh ginger, peeled and finely grated
• 1 ½ tsp medium curry powder
• 1 ½ tsp finely grated lime zest
• 100g quick-cook polenta
• 80g plain flour
• ½ tsp fine salt
• 6 tbsp maple syrup, plus extra to serve
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• flaked salt, to serve