Mexican Spiced Corn Bread Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp chili powder
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
200g/7 oz/1 small can creamed sweet corn (corn)
15 ml/1 tbsp curry paste
250 ml/8 fl oz/1 cup plain yoghurt

Oil for shallow-frying

Method:

Mix together the flour, chili powder and bicarbonate of soda. Stir in the remaining ingredients except the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead gently until smooth. Cut into eight pieces and pat each one into a 13 cm/5 in round. Heat the oil in a heavy-based frying pan (skillet) and fry (saute) the corn breads for 2 minutes on each side until browned and lightly puffed.