Jalapeño cornbread with charred spring onion soured cream

Method

1. 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.
2. 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.
3. 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.
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5. 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.
6. 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