This easy Buttermilk Polenta Cornbread is perfect to make in British kitchens, freezes well, and is delicious served with a light and tangy whipped jalapeño butter.
For the Buttermilk Polenta Cornbread
- 200g (7 oz) ground polenta
- 160g (5 1/2 oz) plain (all purpose) flour
- 2 tbsp golden caster sugar
- 1 tsp baking powder
- 2 green chillis
- large pinch salt
- 260ml (9 oz) buttermilk
- 2 large eggs
- 120ml (4 1/4 oz) unsalted butter, melted and cooled
For the Whipped Jalapeño Butter
- 150g (5 1/4 oz) unsalted butter, at room temperature
- 25g (3/4 oz) pickled jalapeños, from a jar
- 2 tbsp jalapeño pickling juice, from the jar
- Pre-heat the oven to 160 degrees (320 fahrenheit).To make the cornbread, stir together the polenta, flour, sugar, baking powder and a pinch of salt in a large bowl until combined.Deseed and finely chop the chillis and stir them into the mixture.
- Measure the buttermilk out into a large jug and beat in the eggs, followed by the melted butter. Add the wet ingredients to the dry and whisk until combined.
- Grease a large cake tin (square or round, whatever you’ve got) well and line the bottom with a piece of baking parchment. Spoon in the prepared batter and smooth the top. Bake for 30 minutes until a cake tester inserted in the middle comes out clean and the top feels firm.
- Meanwhile, make the whipped jalapeño butter by blitzing all the ingredients in a mini chopper or food processor – it may feel like it is not coming together at first whipping liquid into fat, but suddenly it will just come together and have a beautifully light texture.
- Serve the cornbread warm with the whipped jalapeño butter on the side.