Cornbread
with charred corn and jalapeno butter
Gluten free
Wet ingredients:
113g unsalted butter
240ml blue milk
Butter:
150g butter
1 whole corn on cob(frozen is fine)
2 Tbsp chopped jalapeno
Dry ingredients:
300g gluten free flour
40g baking powder
10g flaky salt
90g sugar
80g fine polenta
170g grated cheese
1 spring onion sliced
2Tbsp chipotle in adobo sauce blended
150g diced jalapeno
50g coriander chopped
10ml white wine vinegar
Method:
Set oven to 170c and line a loaf tin. Add the butter from the wet ingredients into a pot and melt, take off the heat and add the rest of the wet ingredients in.
Add all the dry ingredients into a bowl and mix. Then add the wet and mix well. Pour into the lined loaf tin and baking at 170c for about 25mins then check with a knife, if it comes out clean it’s ready. Take out and let it cool on a wire rack.
For the butter, char off the corn, let it cool then add everything into a blender and blend.
Slice the cornbread and heat on a hotplate till golden and serve hot with the butter.