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Jalapeño Cornbread with Maple Butter

Jalapeño Cornbread with Maple Butter
4.3 22 ratings
Prep. 20 min
Total 50 min
8 portions
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Ingredients

Jalapeño Cornbread
  • fresh jalapeño chillies halved, to taste
    2 - 3
  • polenta
    170 g
  • plain flour
    135 g
  • granulated sugar
    40 g
  • baking powder
    1 ½ tsp
  • bicarbonate of soda
    ½ tsp
  • fine sea salt
    1 ½ tsp
  • unsalted butter diced, plus extra for greasing
    60 g
  • buttermilk
    250 g
  • medium eggs
    2
  • tinned sweetcorn drained
    130 g
Maple Butter
  • unsalted butter soft
    110 g
  • milk
    30 g
  • maple syrup
    2 Tbsp
  • soft dark brown sugar
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 565 mg
Protein 7 g
Calories 1618 kJ / 387 kcal
Fat 21 g
Saturated Fat 13 g
Carbohydrates 41 g

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UK and Ireland

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