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Cornbread with Chipotle Butter
Course
Breads and Muffins
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
4
Calories
916
kcal
Author
The Worktop
Ingredients
Cornbread
400
ml
milk
3
eggs
60
g
butter
- melted
200
g
corn
½
bunch of spring onions
- chopped
1
cup
polenta
½
cup
bread flour
1
teaspoon
baking powder
1
teaspoon
caster sugar
1
teaspoon
salt
Chipotle Butter
250
g
butter
- softened
pinch
salt
½
teaspoon
chipotle
- minced
juice of ½ of a lime
½
cup
chopped coriander
(cilantro)
Garnish
lime wedges
spring onions
- chopped
coriander
(cilantro) - chopped
Instructions
Cornbread
Preheat oven to 200°C
In a medium bowl, mix together the milk, eggs, butter, corn and spring onions.
In a separate medium bowl, mix together the polenta, bread flour, baking powder, caster sugar and salt.
Combine the two bowls together and immediately pour into a lined loaf tin and place immediately into the oven.
Bake for 30 minutes.
Remove from the oven and let cook for 4 minutes before turning the bread out of the tin onto a cooling rack.
Once the loaf is cool, trim off the ends of the cornbread, and slice the remainder of the loaf into 8 equal slices.
Set aside until the chipotle butter is made. You can also make the chipotle butter ahead of time.
Chipotle Butter
Mix all the ingredients together.
Serve while the butter is still soft.
The chipotle butter can be made ahead of time and stored it in the refrigerator for up to one week.
Serving
In a large skillet on medium-high heat, heat a dash of oil.
Carefully place the slices of cornbread in the pan and fry until the bottom is golden brown.
Flip the slices and fry again until the bottom is golden brown.
Repeat this process until all the cornbread slices have been browned.
Place two slices of browned cornbread on a plate and top with a generous dollop of the chipotle butter.
Garnish with some coriander leaves, a wedge of lime, and some sliced spring onions.
Enjoy!
Nutrition
Calories:
916
kcal
|
Carbohydrates:
59
g
|
Protein:
15
g
|
Fat:
70
g
|
Saturated Fat:
42
g
|
Cholesterol:
299
mg
|
Sodium:
1236
mg
|
Potassium:
472
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
2495
IU
|
Vitamin C:
2.7
mg
|
Calcium:
193
mg
|
Iron:
1.4
mg