Add 2 tablespoons of white vinegar to the milk to make home-made buttermilk. This method will result in a slightly more acidic flavour and create a less sweet but more tender crumb
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 12 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 366 |
| Fat | 16.1g |
| Saturates | 3.6g |
| Protein | 7.6g |
| Carbs | 53.5g |
| Sugars | 14.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Grease and line a 22cm cake tin with baking paper.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt, whisking until combined. In a separate bowl, whisk together the milk, oil and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Roughly chop the coriander and fold it into the batter before pouring the batter into the cake tin
Bake the mixture for approx. 30-40 minutes or until golden brown and a toothpick inserted into the centre comes out clean. If the top of the bread is browning too quickly, you can cover it with a sheet of aluminium foil and continue baking.
Meanwhile, prepare the glaze by melting the butter and honey together in a small pot over a medium heat, stirring until well combined.
Thinly slice the jalapeños.
Once the cornbread is done baking, remove it from the oven and immediately brush the honey-butter glaze over the top while it’s still warm. Scatter over sliced jalapeños.
Allow the cornbread to cool slightly before slicing and serving.
