Pumpkin cornbread with whipped jalapeño butter recipe | Good Food

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