SAVORY CARROT CORN BREAD

Ingredients

---

BREAD

• 125g Flour
• 90g Cornmeal
• 1 Tablespoon Sesame Seeds
  • Toasted
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Cayenne
• 1 Teaspoon Turmeric
• 1 Cup Buttermilk
• 2 Eggs
• 3 oz Feta Cheese
  • Crumbled
• 1 1/4 Cup Carrots
  • Grated
• 3/4 Cup Scallions
• 1/2 Jalapeño Pepper
  • Minced
• 3 Tablespoons Butter
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Black Mustard Seeds

TOPPING

• 1 Cup Crème Fraîche
• 1 Teaspoon Sesame Seeds
  • Toasted
• Crushed Red Pepper Flakes
• Scallions
• Grounded Yellow Mustard

Directions

---

1. Preheat oven to 420 degrees and butter a 9-inch cake pan.
2. Toast sesame seeds.
3. In a medium bowl, combine flour, cornmeal, sesame seeds, salt, baking powder, baking soda, cayenne and turmeric.
4. In a separate bowl, whisk together buttermilk, eggs, feta, carrots, scallions and jalapeño.
5. Add wet ingredients to the dry and mix well to create a thick batter.
6. In a saucepan over medium heat, melt butter and add cumin and mustard seeds. Cook until fragrant
7. Add butter mixture to bowl and stir to combine.
8. Bake for 20 to 25 minutes. Cool completely.
9. Top with crème fraîche and sprinkle on sesame seeds, crushed red pepper flakes, scallions and ground mustard.

Notes:
Make sure the chocolate for the glaze is chopped finely.