Smoky chilli con carne
Add chipotle and brown the mince first for an out of this world chilli con carne. With bags of flavour, this will soon become your go-to chilli recipe...
Pumpkin cornbread with whipped jalapeño butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 50g salted buttermelted, plus extra for the pan
- 300g fine semolinaor polenta
- 150g plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 2 large eggs
- 425g pumpkin purée
- 250ml buttermilkor natural yogurt
- 2 red chilliesseeds removed and finely chopped
For the whipped jalapeño butter
Nutrition: Per serving
- kcal597
- fat31g
- saturates18g
- carbs64g
- sugars5g
- fibre4g
- protein14g
- salt2g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Butter a 30cm ovenproof pan. Combine the semolina, flour, baking powder and bicarb in a large bowl and season. Put the butter, eggs, pumpkin, buttermilk and chillies in a jug and whisk until combined. Gradually stir the wet ingredients into the dry, being careful not to over-mix. Pour into the pan and bake for 50 mins-1 hr until golden.
step 2
Meanwhile, prepare the whipped jalapeño butter. Beat the butter with the jalapeños and the liquid from the jar using an electric whisk, until the mixture has turned light and pale. Season to taste.
step 3
Once the cornbread is cooked, serve warm or leave to cool, with the jalapeño butter on the side to spread over. The cornbread will keep in an airtight container for up to three days, or frozen for two-three months. The butter will keep in the fridge, covered, for up to one week.
