I made this jalapeño cornbread on a day when I wasn’t feeling particularly brilliant. A summer cold, too many late nights and a sofa calling my name. When I’m ill, I tend to either lie around watching the Real Housewives or bake something while watching the Real Housewives, so I went for the latter.
Cornbread felt about right. It’s comforting without being too much work, and with sweetcorn in season at the moment, I wanted to make the most of it. I grill the cobs first until the kernels catch and char slightly, which gives the cornbread a lovely smoky sweetness.
Then come the jalapeños. I love that combination of sweet, savoury and spicy, especially with the fresh corn.
You can absolutely eat the cornbread on its own, but I’d really recommend the honey butter. Slather it over a warm slice and enjoy it with a cup of tea. Two slices later, I was feeling considerably more human.
JALAPEÑO CORNBREAD, WHIPPED HONEY BUTTER
A little sweet, a little savoury, a little spicy – and very good eaten warm.
Ingredients
- 120 g salted butter (plus extra for greasing), melted
- 2 corn cobs
- olive oil
- 115 g fine polenta
- 100 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 225 g whole milk
- 60 g sour cream
- 2 large eggs
- 50 g caster sugar
- 2 tbsp runny honey
- 40 g jalapeños roughly chopped
- salt
Whipped Honey Butter
- 175 g unsalted butter softened
- 2 tbsp runny honey
- 1/2 tsp flaky salt
Instructions
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Preheat the grill to medium-high and grease a brownie tin with butter.
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Rub the corn cobs with a little olive oil and a pinch of salt. Grill for 10-15 minutes, turning every few minutes, until lightly charred. Let them cool a little, then carefully cut the sweetcorn kernels from their cobs.
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Switch the oven to 180ºc (fan-assisted).
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Next, combine the fine polenta, flour, baking powder, bicarbonate of soda and good pinch of salt in a mixing bowl. In a jug, combine the melted butter, milk, sour cream, eggs, caster sugar and honey. Give it a good whisk, to dissolve the sugar.
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Slowly pour the wet ingredients into the dry ingredients, whisking as you go, until you have a smooth, combined batter. Gently fold through the jalapeños and corn kernels.
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Pour the batter into your greased brownie tin, then bake for 20-30 minutes, or until golden and a toothpick comes out clean. Let it cool in its tin for 30 minutes, or so.
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Whilst the cornbread is baking, you can make the honey butter. Place the butter, honey and salt into a mixing bowl and beat for a few minutes, until creamy and combined. Taste and add a little more honey and/or salt, if you think it needs it. Set aside for serving.
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Cut the cornbread into wedges, and slather with the honey butter. Eat it whilst it's still a little warm. It reheats well in the microwave, too.
Want some more comforting recipe inspiration? Try my London Fog Cake, with Blood Orange Icing. You can check out my Instagram here, too.
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