Pan de maíz con polenta y suero de leche con mantequilla de jalapeño batida

Ingredientes

• 200 g (7 oz) ground polenta
• 160 g (5 1/2 oz) plain (all purpose) flour
• 2 tbsp golden caster sugar
• 1 tsp baking powder
• 2 green chillis
• large pinch salt
• 260 ml (9 oz) buttermilk
• 2 large eggs
• 120 ml (4 1/4 oz) unsalted butter, melted and cooled
• 150 g (5 1/4 oz) unsalted butter, at room temperature
• 25 g (3/4 oz) pickled jalapeños, from a jar
• 2 tbsp jalapeño pickling juice, from the jar

Preparación

1. 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. 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. 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. 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. 5

   Serve the cornbread warm with the whipped jalapeño butter on the side.