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Jalapeño Cornbread with Maple Butter

Jalapeño Cornbread with Maple Butter
4.5 4 ratings
Prep. 20 min
Total 50 min
8 portions
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Ingredients

Jalapeño Cornbread
  • jalapeño peppers halved, to taste (see tip)
    2 - 3
  • polenta meal (any type)
    170 g
  • all purpose white flour
    135 g
  • sugar
    40 g
  • baking powder
    1 ½ tsp
  • baking soda
    ½ tsp
  • salt
    1 tsp
  • butter, unsalted diced
    60 g
  • eggs, large
    2
  • buttermilk
    250 g
  • canned sweet corn kernels drained
    130 g
  • butter, unsalted for greasing
Maple Butter
  • butter, unsalted softened to room temperature
    110 g
  • milk
    30 g
  • dark brown sugar, soft
    1 tsp
  • maple syrup
    2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 567.1 mg
Protein 6.4 g
Calories 1357.9 kJ / 324.6 kcal
Fat 20.6 g
Saturated Fat 12.2 g
Carbohydrates 29.9 g

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