Jalapeño cornbread with charred spring onion soured cream recipe

Name: Jalapeño cornbread with charred spring onion soured cream recipe
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; 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

www.deliciousmagazine.co.uk

Serve this jalapeño cornbread on it's own, as a snack or on the side of a big bowl of chilli. Either way, it's a real crowdpleaser

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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