Pumpkin cornbread with whipped jalapeño butter

Name: Pumpkin cornbread with whipped jalapeño butter
Ingredients: 50g salted butter, melted, plus extra for the pan -; 300g fine semolina or polenta -; 150g plain flour -; 1 tbsp baking powder -; 1 tsp bicarbonate of soda -; 2 large eggs -; 425g pumpkin purée -; 250ml buttermilk or natural yogurt -; 2 red chillies, seeds removed and finely chopped -; 150g butter, softened -; 25g sliced jalapeños from a jar, roughly chopped, plus 2 tbsp liquid from the jar -

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Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and...

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Ingredients

50g salted butter, melted, plus extra for the pan -
300g fine semolina or polenta -
150g plain flour -
1 tbsp baking powder -
1 tsp bicarbonate of soda -
2 large eggs -
425g pumpkin purée -
250ml buttermilk or natural yogurt -
2 red chillies, seeds removed and finely chopped -
150g butter, softened -
25g sliced jalapeños from a jar, roughly chopped, plus 2 tbsp liquid from the jar -