Jalapeño Cornbread with Maple Butter

Jalapeño Cornbread with Maple Butter

4.5 4 ratings

Prep. 20min

Total 50min

8 portions

Ingredients

Jalapeño Cornbread

jalapeño peppers halved, to taste (see tip)
2 - 3
polenta meal (any type)
170 g
all purpose white flour
135 g
sugar
40 g
baking powder
1 ½ tsp
baking soda
½ tsp
salt
1 tsp
butter, unsalted diced
60 g
eggs, large
2
buttermilk
250 g
canned sweet corn kernels drained
130 g
butter, unsalted for greasing

Maple Butter

butter, unsalted softened to room temperature
110 g
milk
30 g
dark brown sugar, soft
1 tsp
maple syrup
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 567.1 mg

Protein 6.4 g

Calories 1357.9 kJ / 324.6 kcal

Fat 20.6 g

Saturated fat 12.2 g

Carbohydrates 29.9 g

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