Cornbread with Chipotle and Maple Butter

Name: Cornbread with Chipotle and Maple Butter
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: Makes / 1 large loaf (or 20–24 small muffins)
Cuisine: British
Ingredients: 4 spring onions, finely sliced; 1 tsp sea salt; ½ bunch coriander, finely chopped; ½ red chilli, halved, deseeded and finely diced; 2 tsp coriander, chopped; ½ chipotle chilli, finely chopped; 200 g (7 oz) unsalted butter; 1 tbsp maple syrup; sea salt and black pepper; 4 eggs, lightly beaten; 200 g (7 oz) unsalted butter, melted; 1 tbsp honey; 425 ml (14fl ¼ oz) whole milk; 225 g (8 oz) plain flour, sifted; 1 tbsp caster sugar; 2 tsp baking powder; 225 g (8 oz) fine cornmeal

Preparation info

Difficulty
Easy
Ready in
1 hr 20

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

200 g (7 oz) unsalted butter, melted
4 eggs, lightly beaten

Europe
United Kingdom
Vegetarian
Brunch
Breakfast
London

Method

Preheat the oven to 160°C fan/170°C/325°F/gas 3. Grease and line a 900g (2lb) loaf tin neatly with parchment, or fill a couple of 12-hole muffin tins with paper cases.

First, make the chipotle and maple butter. Using an electric whisk, whip the butter for 1 minute until pale an