Coconut Curry Cornbread
3 cups flour
1 cup yellow cornmeal
1 tbsp. baking powder
1⁄2 cup sugar
1 tsp. salt
1 cup whole kernel corn
1 cup chopped scallions
2 cups unsweetened coconut milk
4 eggs, beaten
1 stick butter, melted
3 tbsp. red curry paste
1.Preheat oven to 350o F.
2.Combine flour, cornmeal, baking powder, sugar, salt, corn and scallions. Mix well.
3. In a separate bowl, combine coconut milk, eggs, butter and curry paste.
4. Mix the wet ingredients into the dry. Gently stir until combined; don’t overmix.
5. Pour cornbread batter into Copper Chef and bake in the oven for 20-25 minutes.
Eric’s Tip: If you want to kick up the spice, add 1 cup of shredded pepper jack cheese to the batter.