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Chilli Cheese Cornbread with Spicy Honey Butter

For when you need a delicious cheesy bread snack! If youโ€™ve never had it before, cornbread has a bit of an unusual texture in that it might seem a little dry from the polenta, so itโ€™s best you eat it fresh from the oven. However I also realised putting it in the toasted sandwich machine/grill makes it sooo good, and slathered in butter of course ๐Ÿ‘Œ๐Ÿฝ๐Ÿ‘Œ๐Ÿฝ๐Ÿ‘Œ๐Ÿฝ Enjoy!







Cornbread

150g butter, melted

2 eggs

1 cup milk

1 Tbsp honey

1 1/4 cup flour

3/4 cup cornmeal (might find it as polenta in your supermarket)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups grated cheese

2 tsp chilli flakes, or 2 finely chopped chilli

Spicy Honey Butter

100g butter

2 tsp honey

1 tsp chilli flakes

Pinch of salt or flaky salt



Preheat oven to 180ยฐC. Line a square baking dish with baking paper.


Place melted butter in a large bowl with eggs, milk and honey and whisk to combine.


In a second bowl mix together flour, cornmeal, baking powder, baking soda, salt, half the grated cheese (saving some for topping) and chilli.


Pour the dry mix into the wet mix and use a spatula to combine.


Transfer mixture to baking dish and bake for about 25 minutes, until a knife inserted comes out clean.


Make sure butter is soft enough to spread, and mix with honey, chilli and salt to serve with cornbread.

Top tip, this cornbread is so good cut in half and toasted in the grill/toasty machine ๐Ÿ˜