A quick and easy to make Cornbread recipe with a gently flavored Parsley and Garlic Butter Sauce, making it a perfect accompaniment for the evening tea.

Recipe Card 

Ingredients                                                                        Quantity 
Corn, coarsely ground 1 cup
Corn Meal 1/2 cup
All purpose flour 3/4 cup
Baking powder 1 1/4 tsp
Baking soda 1/2 tsp
Sugar 1 1/2 tbsp
Salt 1 tsp
Sour Cream 1/4 cup
Milk 1/4 cup
Egg 1 large
Melted butter 1/4 cup
For Parsley Garlic Butter Sauce 
Butter 1/4 cup
Garlic, chopped 1 tbsp
Parsley, chopped 1 tbsp

 

Method of Preparation:

For Corn Bread

  • Combine the wet and dry ingredients together with a hand mixer to make it into a thick and smooth batter.
  • Spread it in a prepared baking tin and bake for 15 minutes at 160 degrees.

For Parsley Garlic Butter 

  • Melt the butter in a saucepan
  • Add chopped garlic and parsley to the butter and saute till aromatic
  • Switch off the flame and pour the sauce over the corn bread while it is still warm.

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.