- Home
- Recipes
- Baking and desserts
- Chipotle kefir cornbread
Chipotle kefir cornbread
- Helena Busiakiewicz
Save recipe
Serves 6
Easy
Prep: 15 mins
Cook: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This is great served alongside a warming stew, or just as a snack in the afternoon
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cucumber kefir and falafel salad
A star rating of 0 out of 5.0 ratings
Kefir, banana, almond and frozen berry smoothie
A star rating of 5 out of 5.2 ratings
Kale and broccoli emerald salad with kefir dressing
A star rating of 0 out of 5.0 ratings
Try our chipotle kefir cornbread, then try chilli cornbread pie, cornbread skillet, or mini herb, green olive and buttermilk cornbreads.
Chipotle kefir cornbread recipe
Ingredients
Nutrition
-
150g salted butter
plus extra for the tin
-
400g tinned or frozen sweetcorn
defrosted if frozen
-
6 spring onions
thinly sliced on the diagonal
-
2 tbsp chipotle paste
-
1 tsp medium curry powder
-
1 tbsp hot honey
or plain
-
200ml kefir
-
2 eggs
-
100g cornmeal
-
100g plain flour
-
1 tsp bicarbonate of soda
-
1⁄2 tsp baking powder
-
20g chives
finely chopped
Nutrition: per serving
- kcal432
- fat24.7g
- saturates14.3g
- carbs41.8g
- sugars7.7g
- fibre3.3g
- protein9.1g
- salt1.2g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20cm round cake tin.
-
step 2
Put a large high-sided frying pan over a medium heat. Melt the butter, then scatter in the sweetcorn and spring onions. Cook for 8-10 mins, stirring continuously, until the butter is beginning to brown and smells nutty, and the vegetables are beginning to char and turn golden.
-
step 3
Add the chipotle, curry powder and honey, stirring well to coat. Cook for a few minutes, stirring. Season well with salt and pepper, then tip into a bowl and leave to cool while you make the batter.
-
step 4
In a small jug, whisk together the kefir and eggs. In a larger bowl, whisk together the cornmeal, flour, bicarb and baking powder. Remove a third of the cooled sweetcorn mixture and put into the jug of a high-powered blender with a splash of the kefir mixture. Blend until smooth.
-
step 5
Whisk the kefir mixture into the dry ingredients, then whisk through the blended sweetcorn. Fold in most of the toasted sweetcorn and all of the chives. Pour into the lined tin and scatter with the remaining sweetcorn.
-
step 6
Bake for 25-30 mins or until golden, risen and a skewer inserted into the centre comes out clean. Serve warm with plenty of salted butter. It will keep for a week in an airtight container.
More ways with chipotle.
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue