Cornbread with Jalapeno maple buTTer
THE INGREDIENTS
Jalepeno Maple Butter
- 2 tbsp pickled jalapeño chillies (or to taste)
- 2 tbsp maple syrup
- 150 g salted butter, softened
Cornbread
- ¼ cup olive oil, plus extra for greasing
- 125 g cheddar cheese grated
- 250 g course polenta or cornmeal
- 2/3 cup plain flour
- 2 tbsp white sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 ½ cup milk
- 3 eggs
- 60 g frozen, canned or fresh cooked corn kernels
INSTRUCTIONS
Jalepeno Maple Butter
- Place jalapeños into a food processor and roughly chop, then scrape down sides of bowl.
- Add maple syrup and butter to the food processor and process until well combined. Transfer into a sealable container and place into refrigerator until ready to serve.
Cornbread
- Preheat a hooded barbecue or oven to 200°C. Grease and line a 23cm round cake tin with baking paper and set aside.
- Mix together grated cheese, polenta, flour, sugar, salt, baking powder, bicarbonate of soda, milk, eggs and oil until well combined.
- Add corn and stir through.
- Transfer butter into prepared tin. Bake in a closed barbecue or the oven for 30-35 minutes (200°C), until golden brown. Allow to cool slightly, then serve with Jalapeño honey butter.
Recipe by @dealsysbbq
