Jalapeño cornbread with charred spring onion soured cream
- February 2016
- Serves 6-8
- Hands-on time 35 min, oven time 30 min, plus 2-3 hours soaking
- Vegetarian recipes
- 24.2g (13.3g saturated)
- 27g (8g sugars)
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.
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