Cornbread with jalapeño honey butter

Cornbread with jalapeño honey butter

4.4 51 ratings

Prep. 20min

Total 55min

12 portions

Ingredients

Jalapeño honey butter

fresh jalapeño chillies trimmed (see Tips)
2
honey
50 g
salted butter softened
150 g

Cornbread

olive oil plus extra for greasing
60 g
cheddar cheese cut into pieces (2 cm)
125 g
course polenta or cornmeal
250 g
plain flour
90 g
white sugar to taste
30 g
salt
1 tsp
baking powder
1 tsp
bicarbonate of soda
½ tsp
milk
320 g
eggs
3
olive oil
60 g
frozen corn kernels (see Tips)
60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 463.7 mg

Protein 8.2 g

Calories 1415.6 kJ / 337.1 kcal

Fat 21.3 g

Fibre 1.4 g

Saturated Fat 10.7 g

Carbohydrates 28.4 g

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Australia and New Zealand

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