from Curry
One of my favourite recipes for cornbread. Choose the curry spice that best suits your heat level. The colour differences in curry spices are primarily due to the types of spices used:
Yellow Curry: This curry is characterized by its golden yellow color from turmeric and other spices. It is milder in flavor compared to red and green curries, making it suitable for those who prefer less heat.
Red Curry: Typically made with dried red chilies, giving it a vibrant red color. It is known for its rich, savory flavor and moderate spice level.
Green Curry: Made with fresh green chilies, resulting in a bright green color and a fresh, herbaceous flavor. It is often considered the hottest curry due to the spiciness of the fresh chilies.
Ingredients
1 cup flour
1 cup cornmeal
2 tablespoons baking powder
1-2 teaspoons curry powder (personal heat preference)
1 teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup sugar
4 eggs
1 ½ cups canned cream-style corn
½ cup canned crushed pineapple
1 jalapeno, chopped
8 slices bacon, cooked and crumbled
1 cup Tex-Mex shredded cheese
¼ cup butter, melted
Directions
Preheat the oven to 325F.
Butter and flour a 9-inch square glass cake pan OR line muffin tin with paper muffin cups.
In a medium bowl, mix together the flour, cornmeal, baking powder, curry powder, salt and set aside.
In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Fold in the corn, pineapple, hot pepper, bacon and cheese. On a slow speed, add the dry ingredients and mix until blended well.
Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about 1 hour and 15 minutes for cake pan and 40 minutes for muffins. Do not overcook. It should be golden brown on top when done.
While warm and still in the pan, slice the cornbread into serving pieces. Brush the top with the melted butter, let sit for a minute and serve warm.
Nada’s Tips & Tricks: Play around with the heat level, the type of cheese and peppers until you land on the version that best suits your flavour preferences. Be careful not to overcook…I’ve had many drier-than-wanted outcomes when I wasn’t paying attention and checking on the cooking time. Don’t like curry? Omit it altogether but still enjoy the Caribbean flavour.
Contents and images used with permission by Canadian Cookbooks.