Description
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!
Ingredients
Units
- 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)
- 1 spring onion, finely chopped
- 5g fresh ginger, peeled and finely grated
- 1 1/2 tsp medium curry powder
- 1 1/2 tsp finely grated lime zest
- 100g fine, quick-cook polenta
- 80g plain flour
- 1/2 tsp fine salt
- 6 Tbsp maple syrup, plus extra to serve
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- flaked salt, to serve
Instructions
- Preheat the oven to 200 degrees C. Line and grease a 20cm cake tin.
- Melt the butter in a medium saucepan over medium heat for 5-6 minutes, stirring often until the butter foams and then turns a deep golden-brown. Add the corn and leave to bubble away for 4 minutes, stirring every so often. Remove from the heat and set aside to cool for 10 minutes.
- While the corn and butter mixture is cooling, put the yoghurt, eggs, Scotch Bonnet, spring onion, ginger, curry powder, lime zest polenta, flour, salt and 3 tablespoons of maple syrup into a food processor, but don’t blitz yet.
- Once cool, set aside 140g of the corn and butter mixture in a small bowl to use later. Add the remaining corn and butter to the food processor, then add the baking powder and bicarbonate of soda. Pulse about 3-5 times, just until the mixture comes together. Don’t overmix, you want a textured batter with small chunks of corn, not a smooth batter.
- Transfer the batter into the prepared tin, then spoon the reserved corn and butter evenly over the surface.
- Bake for 20 minutes, then evenly drizzle over the remaining 3 tablespoons of maple syrup and bake for another 15-20 minutes, or until crisp and golden brown on top.
- Leave to cool for 15 minutes before releasing from the tin. If you have a blowtorch use it to char the corn in place. Drizzle over some more maple syrup (I like a lot), sprinkle with flaked salt and serve with a slab of butter alongside.
- Category: Sides
- Method: Bake
- Cuisine: Spanish Fusion
Nutrition
- Serving Size: 1
- Calories: 452.53kcal
- Sugar: 15.3g
- Sodium: 281.36mg
- Fat: 23.23g
- Saturated Fat: 13.11g
- Trans Fat: 0.01g
- Carbohydrates: 55.32g
- Fiber: 3.48g
- Protein: 9.93g
- Cholesterol: 115.42mg
