Jalapeño cornbread with charred spring onion soured cream recipe | delicious. magazine

Ingredients

• 150g coarse cornmeal
• 280ml buttermilk
• 1½ tbsp clear honey
• 50g plain flour
• 3 spring onions, finely sliced
• 200g tin sweetcorn, drained and rinsed
• 1-2 jalapeño chillies, finely chopped
• 100g extra-mature cheddar, grated
• ½ heaped tsp fine salt
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 2 large free-range eggs, beaten
• 80g unsalted butter
• For the soured cream
• 6 spring onions, halved
• Vegetable oil for rubbing
• 300ml soured cream
• Large handful fresh coriander leaves, roughly chopped
• Grated zest 1 lime and juice ½