Corn Bread

Cooking spray

¾ cup (about 3 1/4 ounces) all-purpose flour

¾ cup fine yellow cornmeal

¼ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup whole buttermilk

5 tablespoons (2 1/2 ounces) unsalted butter, melted

Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top.

Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days.

Grilled Corn with Chile-Lime Spread

Butter - ½ cup, softened

Lime Peel - ½ tsp, grated

Lime Juice – 3 tbsp.

Chilli Powder – 2 tsp

Salt

Corn – 8 with husk

Preheat grill.

In small bowl, mix all the ingredients except Corn.

Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears.

Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes.

Serve Corn with remaining Butter mixture.

Palak Paneer

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh

Paneer - 1 cup, cubed

Oil - 3 tbsp.

Cumin seeds - 1 tsp

Onions - 2, minced

Ginger Garlic paste - 2 tsp

Tomatoes - 2, diced

Turmeric - 1/4 tsp

Chili Powder - 1 tsp

Garam Masala - 2 tsp

Cumin Powder - 1 tsp

Coriander Powder - 2 tsp

Salt

Heavy Whipping Cream - 8 tbsp.

Milk - to taste

Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside.

Shallow fry the paneer in 1 tbsp. of oil and soak it in cold water for 5 minutes, then set aside.

Heat oil in a medium pan. Add cumin seeds to temper.

Sauté the onions until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Add the tomatoes and cook covered until the oil separates from the mixture.

Stir in the pureed spinach and mix thoroughly.

Season the mixture with turmeric, chili, coriander, cumin, and garam masala powders, along with the necessary salt. Once the raw smell disappears, add 1/2 cup of water and cook covered for 5 minutes.

Add the cream and milk. Cook covered for another 5 minutes.

Gently squeeze the water out of the paneer and add it to the gravy.

Mix well and serve hot.

Enjoy with naan, chapati, paratha, or rice.