Chipotle Honey Cornbread with Black Bean Salsa

Name: Chipotle Honey Cornbread with Black Bean Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 100 g unsalted butter; 175 g plain flour; 300 g cornmeal or fine ground polenta; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1-2 tsp chipotle chilli flakes to taste; 250 ml buttermilk; 60 ml vegetable oil; 4 tbsp honey; 2 eggs; 2 cans can black beans drained and rinsed; 4 spring onions, finely sliced; 20 g coriander, finely chopped; 150 g feta crumbled; 2 avocados peeled, stoned and cut into 1 cm cubes; 4 tbsp extra-virgin olive oil; 1 lime juiced; 1 serving grilled streaky bacon and poached eggs, to serve

A sweet and smoky cornbread infused with chipotle heat, served alongside a zesty black bean and avocado salsa. This vibrant dish is perfect for a hearty weekend brunch or as a flavorful side for Mexican-inspired dinners.

Servings8 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

unsalted butter
100 g
plain flour
175 g
cornmeal or fine ground polenta
300 g
baking powder
2 tsp
bicarbonate of soda
0.5 tsp
chipotle chilli flakes to taste
1 tsp
buttermilk
250 ml
vegetable oil
60 ml
honey
4 tbsp
eggs
2
can black beans drained and rinsed
2 cans
spring onions, finely sliced
4
coriander, finely chopped
20 g
feta crumbled
150 g
avocados peeled, stoned and cut into 1 cm cubes
2
extra-virgin olive oil
4 tbsp
lime juiced
1
grilled streaky bacon and poached eggs, to serve
1 serving

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 4). Melt the butter in a 23cm cast-iron skillet or a shallow flameproof casserole dish over low heat. Once melted, pour the butter into a small bowl to cool slightly, leaving a thin coating of grease in the pan.

In a large mixing bowl, combine the plain flour, cornmeal, baking powder, bicarbonate of soda, chipotle flakes, and 1 tsp of sea salt. Whisk briefly to ensure the leavening agents are evenly distributed.

In a separate jug, whisk together the buttermilk, vegetable oil, 3 tbsp of the honey, and the eggs until smooth.

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon until just combined and no dry pockets remain. Avoid overmixing to keep the cornbread tender.