Jalapeño Cornbread with Maple Butter
TM6 TM5

Jalapeño Cornbread with Maple Butter

4.3 (22 ratings)

Ingredients

Jalapeño Cornbread

  • 2 - 3 fresh jalapeño chillies, halved, to taste
  • 170 g polenta
  • 135 g plain flour
  • 40 g granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 ½ tsp fine sea salt
  • 60 g unsalted butter, diced, plus extra for greasing
  • 250 g buttermilk
  • 2 medium eggs
  • 130 g tinned sweetcorn, drained

Maple Butter

  • 110 g unsalted butter, soft
  • 30 g milk
  • 2 Tbsp maple syrup
  • 1 tsp soft dark brown sugar

Nutrition
per 1 portion
Calories
1618 kJ / 387 kcal
Protein
7 g
Carbohydrates
41 g
Fat
21 g

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