Brown butter curried corn bread from Mezcla: Recipes to Excite (page 153) by Ixta Belfrage

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast chicken curry with crispy curry leaves; Mole short ribs com agrião

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on July 17, 2025

    I’m glad I tried this as it gave me ideas for cornbread mix-ins. There's corn cooked in brown butter, fresh chili, green onion, lime zest, fresh ginger, curry powder and maple syrup. When it comes to cornbread, I prefer to pick a few flavors and let them shine rather than muddling everything together.

  • Idubinsky on April 14, 2024

    I thought this was outstanding. I used regular corn meal and it worked just fine.

  • rachelblair on September 13, 2022

    This was so good and different than any other cornbread I've had. I loved the chunky texture and the spice. I took the seeds out of the chili since I was worried about how spicy it would be for my guests I was serving it to and I'm glad I did since it still had a good amount of heat. I was a bit unsure about what kind of pan to cook it in since at the top of the recipe it says to line and butter a cake pan but then at the end of the recipe it says to release from the pan like you would with a springform. I cooked it in my 3" high springform and I'm glad I did since I think my 2" high cake pan would have been a bit too shallow.

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