">Cornbread with Chipotle Butter | Mexican Recipes | Our Modern Kitchen Cornbread with Chipotle Butter | Mexican Recipes | Our Modern Kitchen Print

A delicious loaf of cornbread served with a sweet and spicy honey and chipotle butter that brings an addictive heat to a toasted slice. It can be eaten for breakfast, lunch or supper and is delicious alongside a stew.

Scale

Ingredients

CORNBREAD

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

HONEY CHIPOTLE FLAVORED BUTTER

100g Salted Butter, room temperature

3 tsp Honey

1 Chipotle Chilli, rehydrated and finely diced

METHOD

THE HONEY CHIPOTLE 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 the cornbread to stand for half an hour before slicing.

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