MEZCLA Brown Butter Cornbread
I’ve simply been on fire with anticipation for the new MEZCLA cookbook by Ixta Belfrage – and with good reason: this curried brown butter cornbread is a wild fusion of flavours unlike any I’ve had before! Let’s dive in!
If you haven’t yet heard of MEZCLA and Ixta Belfrage, boy, have you been missing out! Graduating from a stint in the Ottolenghi Test Kitchen, and co-authoring Ottolenghi’s bestselling cookbook Ottolenghi FLAVOUR, Ixta’s first solo cookbook is every bit as exciting as you imagine it could be – and then some!
The name MEZCLA translates to mix, mixed, or fusion in Spanish, and every dish in this book is an unquestionable testament to the title. Every recipe in the book incorporates an element of fusion, resulting in truly spectacular and memorable dishes. This curried brown butter cornbread recipe is no exception! Soft, moist, and deeply flavourful, this is cornbread at its peak!
This brown butter cornbread is amazing as a side, or as the centrepiece of a meal. It is divine fresh but is also perfectly delicious the day after baking. Simply reheat in a pan or oven and enjoy. To make this dish, you will need 14 ingredients and about 75 minutes of prep, bake and cooling time.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
What is a Scotch Bonnet?
A Scotch Bonnet is a type of habanero chilli, originally grown in the Caribbean. It adds delicious heat, sweetness and fruitiness to the cornbread.
I can’t find Scotch Bonnets, what else can I use?
If you don’t have Scotch Bonnets available in your area, feel free to use red or orange habanero chillies instead, or leave it out.