clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttermilk Polenta Cornbread with Whipped Jalapeño Butter

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Category: Baking
  • Cuisine: American
  • Diet: Vegetarian


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  


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the cornbread warm with the whipped jalapeño butter on the side.