MEXICAN

CORN BREAD WITH HONEY CHIPOTLE BUTTER

By Sam | 12 August, 2016

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A delicious loaf to be eaten for breakfast, lunch or supper. The sweet and spicy butter brings an addictive heat to a toasted slice.

  • Author: Sam
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Ingredients

CORN BREAD

150g Coarse Yellow Polenta

150g Plain Flour

50g Soft Light Brown Sugar

1tsp Baking Powder

2 Large Eggs, lightly beaten

240ml Buttermilk

30g Butter, melted

FLAVORED BUTTER

100g Salted Butter, room temperature

3 tsp Honey

1 Chipotle Chilli, rehydrated and finely diced

METHOD

THE FLAVOURED BUTTER

1. In a mixing bowl, combine all of the ingredients together until evenly mixed. Refrigerate until needed.

 

THE CORNBREAD

1. Preheat the oven to 210˚C.

2. In a bowl, mix together the dry ingredients with 1 teaspoon of salt.

3. Mix the eggs, buttermilk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.

4. Pour the batter in a greased loaf tin and bake for 20 to 25 minutes, or until a skewer inserted into the centre of the bread comes out clean. Allow to stand for half an hour before slicing.

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