Masala Cheddar Cornbread from The Flavor Equation by Nik Sharma

Name: Masala Cheddar Cornbread from The Flavor Equation by Nik Sharma
Ingredients: 1 cup [144 g] sweet corn kernels, fresh or frozen (if frozen, thaw before use); ¼ tsp ground cayenne; ½ cup [120 ml] melted ghee or unsalted butter, plus a little extra to grease the baking dish; 2 cups [280 g] all-purpose flour; 1 tsp ground fennel; 2 cups [480 ml] whole milk, at room temperature; ¼ cup [85 g] honey; 4 large eggs, at room temperature; 1 to 2 tsp red chilli flakes, such as Aleppo or Maras; ½ tsp ground turmeric; ¼ cup [50 g] packed dark brown sugar or jaggery; 2 tsp Fine sea salt; 1½ cups [120 g] grated sharp cheddar; 2 cups [280 g] medium-grind cornmeal; 1 tsp ground coriander; 1 Tbsp baking powder

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I’m the type of person who adds extra cheese to pizza, so this cornbread is a tribute to my love for cheese. It’s a riot of flavor, with sharp cheddar; sweet, tiny nuggets of corn that burst in...

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Ingredients

1 cup [144 g] sweet corn kernels, fresh or frozen (if frozen, thaw before use)
¼ tsp ground cayenne
½ cup [120 ml] melted ghee or unsalted butter, plus a little extra to grease the baking dish
2 cups [280 g] all-purpose flour
1 tsp ground fennel
2 cups [480 ml] whole milk, at room temperature
¼ cup [85 g] honey
4 large eggs, at room temperature
1 to 2 tsp red chilli flakes, such as Aleppo or Maras
½ tsp ground turmeric
¼ cup [50 g] packed dark brown sugar or jaggery
2 tsp Fine sea salt
1½ cups [120 g] grated sharp cheddar
2 cups [280 g] medium-grind cornmeal
1 tsp ground coriander
1 Tbsp baking powder