Brown butter curried cornbread - The Jewish Chronicle

Name: Brown butter curried cornbread - The Jewish Chronicle
Total time: 65 min
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

www.thejc.com

A really special, buttery, sticky sweet corn bread

View full recipe on www.thejc.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.

Share this recipe:

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