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Ingredients
Jalapeño Cornbread
- 2 - 3 fresh jalapeño chillies halved, to taste
- 170 g polenta
- 135 g plain flour
- 40 g granulated sugar
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 ½ tsp fine sea salt
- 60 g unsalted butter diced, plus extra for greasing
- 250 g buttermilk
- 2 medium eggs
- 130 g tinned sweetcorn drained
Maple Butter
- 110 g unsalted butter soft
- 30 g milk
- 2 Tbsp maple syrup
- 1 tsp soft dark brown sugar
- Nutrition
- per 1 portion
- Calories
- 387 kcal / 1618 kJ
- Protein
- 7 g
- Fat
- 21 g
- Carbohydrates
- 41 g
- Saturated Fat
- 13 g
- Sodium
- 565 mg
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