Jalapeño Cornbread with Maple Butter

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