Jalapeno Cornbread with Chipotle Butter (1 loaf)
Ingredients
Instructions
  1. Preheat the oven to 220°C and line a 23 × 13 × 7cm loaf tin with baking paper. Pour the melted butter into a large bowl and add the eggs, whisking to combine, then whisk in the milk. Sift the polenta, bread flour, caster sugar, baking powder and salt into a separate large bowl and mix to combine.
  2. Add the wet ingredients and mix carefully until there are no dry bits, being careful not to overwork the batter. Mix in the jalapenos, and sweetcorn kernels and stir to combine. Pour into the prepared loaf tin and leave to rest for 10 minutes, then place in the oven.
  3. After 10 minutes reduce the oven temperature to 200°C and bake for a further 20–25 minutes, or until a skewer inserted into the centre comes out clean. When the cornbread is ready, remove it from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack