Spicy Corn bread

I always love the spicy breads. I tried from "the bread book" by Sara Lewis. I made this bread on a rainy weekend, it just came out perfect. We enjoyed this bread with soybean soup and a cup of hot tea. I added few ingredients to the original recipe to make it a bit spicier.

Ingredients:

Yellow Corn meal - 2.5 oz
All purpose flour -4 0z
Baking soda -1/2 tsp
Baking powder - 1.5 tsp
Parmesan cheese - 1 oz
Black pepper- * 1/2 tsp
Eggs - 1, beaten
Milk - 3/4 cups
Yogurt - 1/4 cup
Butter - 1 oz, softened
Salt -1/2 tsp
Sugar -1/2 Tbsp
Spring onion - 1 cup, chopped
Cilantro - 1/2 cup, Chopped
Cumin seeds - 1 tsp
Dry red chili flakes - * 1 tsp
Garlic - 1 tsp
Black sesame seeds -1 tsp
Oil - 1 tsp

Directions:

Heat 1 tsp of oil in small skillet, shallow-fry the garlic, cumin and sesame seeds one by one, keep aside.
Grease a 7"X3" loaf pan and keep aside. In a large mixing bowl, add all the dry ingredients with butter, cheese, chilies, onion, fried cumin , garlic and sesame seeds. Whisk the eggs, milk and yogurt together in another bowl, add to the dry ingredients and mix well. Spoon the mixture in to the cake tin and bake in a preheated oven, 325 F for 45-55 minutes or until risen and turned golden on top. Check the bread by poking with a skewer, if it is comes out clean then the bread is ready. Transfer to a wire rack and let it cool.