Who says you have to go out to eat restaurant-style? We’ve persuaded some of London’s top restaurants to share their well-loved recipes, so you can recreate your favourite dishes in the comfort of your own home. Here’s Caravan’s fiery jalapeno cornbread recipe with chipotle butter
Caravan’s Jalapeño Cornbread Recipe
Makes one loaf/10 slices
For the cornbread:
2 large eggs
60g butter, melted
150g sweetcorn kernals
2 spring onions, chopped
30 jalapeño peppers, chopped
150g instant polenta
80g strong white bread flour
1 tbsp baking powder
1 tbsp caster sugar
1/2 tsp salt
For the chipotle butter
250g butter, softened
Pinch of salt
½ teaspoon chipotle, minced
Juice of ½ of a lime
½ cup chopped coriander
Spring onions, chopped
Preheat oven to 200°C.
In a medium bowl, mix together the milk, eggs, butter, corn, spring onions and jalapeño peppers.
In a separate medium bowl, mix together the polenta, bread flour, baking powder, caster sugar and salt.
Combine the two bowls together and immediately pour into a lined loaf tin and place immediately into the oven. Bake for 30 minutes.
Remove from the oven and let cook for 4 minutes before turning the bread out of the tin onto a cooling rack.
Once the loaf is cool, trim off the ends of the cornbread, and slice the remainder of the loaf into 10 equal slices before setting aside.
To make the chipotle butter, mix all the ingredients together.
To serve, heat a dash of oil in a large frying pan on medium-high heat.
Carefully place the slices of cornbread in the pan and fry until the bottom is golden brown.
Flip the slices and fry again until the both sides are golden brown.
Repeat this process until all the cornbread slices have been browned.
Place the browned cornbread on a plate and top with a generous dollop of the chipotle butter.
Garnish with some coriander leaves, wedges of lime, and some sliced spring onions.
Like this? Check out Madeleine Shaw’s blondie brownie recipe