Mini red curry cornbread loaves

when I was planing to cook ribs. I am thinking what is good side dish that go with ribs.
" cornbread! " I put a little Thai twist into recipe.  Yes,  make it spicy and hot :) . Red curry would be a perfect match for cornbread. I am also choose coconut milk substitute with  milk. So I can call red curry for the name. The reason why I put Red curry paste for this recipe, red curry paste have out standing flavor that added depth flavor into cornbread. Plush the coconut milk add nutty flavor into it.

    •    2 cup all-purpose/plain flour
    •    2 cup fine cornmeal/ corn flour
    •    2 tablespoons baking powder
    •    ¼ cup granulated sugar
    •    ½ teaspoon   Kosher salt plus 1 tablespoon for sprinkle
    •    4 eggs, beaten
    •    2 cups coconut milk
    •    3 teaspoons red curry paste
    •    4 tablespoons butter, melted
    •    ¼ cup vegetable oil
    •    ½ cup organic agave nectar

Steps

Pre-heat oven to 425 f

Grease a mini loaf pan with butter

In the large mixing bowl, mix dry ingredients. Form a well ( a hole )into the middle of the mixture.
Meanwhile,  over medium heat bring coconut milk and red curry paste to boil in the medium saucepan. In the small mixing bowl, mix egg, coconut milk mixture , melted butter, oil and organic agave nectar.

Pour into to the well. mix well. Filling the mixture ¾ of the way. Sprinkle Kosher salt on top.
Bake for 12-15 minutes

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