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Jalapeño cornbread with charred spring onion soured cream

Name: Jalapeño cornbread with charred spring onion soured cream
Yield: Serves 6-8
Cuisine: American recipes
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

Published: 13 Jul 18
Updated: 18 Mar 24

Serve this jalapeño cornbread on it’s own, as a snack or on the side of a big bowl of chilli.

Easy
February 2016

Test kitchen approved

Serves 6-8
Hands-on time 35 min, oven time 30 min, plus 2-3 hours soaking

Serve this jalapeño cornbread on it’s own, as a snack or on the side of a big bowl of chilli.

Vegetarian recipes

Nutrition: per serving

Calories: 371kcals
Fat: 24.2g (13.3g saturated)
Protein: 10.6g
Carbohydrates: 27g (8g sugars)
Fibre: 1.6g
Salt: 1.1g

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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

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Method

Heat a large frying pan over a medium heat. Toast the cornmeal in the pan, tossing occasionally, until fragrant. Transfer half the toasted cornmeal to a mixing bowl, then add the buttermilk and honey. Mix well, then leave to soak for 2-3 hours.
Heat the oven to 220°C/200°C fan/gas 7. Add the remaining cornmeal, the flour, spring onions, sweetcorn, jalapeños, grated cheese, salt, baking powder, bicarb and eggs to the soaked cornmeal and mix well.
Melt the butter in a heavy-based ovenproof 20cm frying pan and let it foam and start to brown, swirling it to coat the pan. Tip the excess into the cornbread mix and stir in.

Pour the mixture into the buttered frying pan, then transfer to the oven for 10 minutes. Turn the oven down to 180°C/160°C fan/gas 4 and bake for 20 minutes more or until the top is golden and set. Cool until just warm.
Meanwhile, make the soured cream. Put a frying pan over a high heat until smoking hot. Rub the spring onions with a little oil, season with salt and pepper, then add to the pan. Cook for 10-15 minutes, turning occasionally, until well charred. Put the soured cream in a bowl, snip in the charred spring onions, then stir in the coriander, lime zest and juice. Season well. Serve wedges of cornbread with the soured cream for spreading or dunking

Recipe from February 2016 Issue

Nutrition

Nutrition: per serving

Calories: 371kcals
Fat: 24.2g (13.3g saturated)
Protein: 10.6g
Carbohydrates: 27g (8g sugars)
Fibre: 1.6g
Salt: 1.1g

delicious. tips

You can buy coarse cornmeal in larger supermarkets or in Caribbean, Italian or American food shops. If you can’t find it, use polenta instead (not the instant kind).
Fresh jalapeños vary in heat, so taste one before adding more. If you can’t find them, use regular green chillies or pickled jalapeños, patted dry with kitchen paper.
Make the cornbread up to 24 hours ahead and keep cool, wrapped in foil. Char the onions up to 12 hours in advance and keep covered in the fridge.
Freeze the cornbread, wrapped in cling film and foil, for up to 1 month. Defrost completely, then warm in a low oven to serve.
Something hoppy to take on the chillies: Brew Dog’s 3.8% Dead Pony Club (£1.75 for 330ml, Sainsbury’s) is like sticking your head in a bucket of hops – and that’s a good thing. The toasted malts handle the soured cream, too.