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Cornbread with jalapeño honey butter

Cornbread with jalapeño honey butter
4.4 52 ratings
Prep. 20 min
Total 55 min
12 portions
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Ingredients

Jalapeño honey butter
  • fresh jalapeño chillies trimmed (see Tips)
    2
  • honey
    50 g
  • salted butter softened
    150 g
Cornbread
  • olive oil plus extra for greasing
    60 g
  • cheddar cheese cut into pieces (2 cm)
    125 g
  • course polenta or cornmeal
    250 g
  • plain flour
    90 g
  • white sugar to taste
    30 g
  • salt
    1 tsp
  • baking powder
    1 tsp
  • bicarbonate of soda
    ½ tsp
  • milk
    320 g
  • eggs
    3
  • olive oil
    60 g
  • frozen corn kernels (see Tips)
    60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 463.7 mg
Protein 8.2 g
Calories 1415.6 kJ / 337.1 kcal
Fat 21.3 g
Fibre 1.4 g
Saturated Fat 10.7 g
Carbohydrates 28.4 g

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