Cornbread with Maple Bacon Butter
Ingredients
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175g Plain Flour
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50g Sugar
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200g strong cheddar
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275g Cornmeal/Polenta
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3 tsp baking powder
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Salt and pepper to taste
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Finely chopped spring onions, jalapenos and coriander to taste
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4 eggs
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115g Melted butter
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625g buttermilk
For the maple bacon butter:
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4 rashers of smoked streaky bacon
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1pk butter
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50ml maple syrup
Cooking instructions
For the cornbread:
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Combine all of the dry ingredients in a mixing bowl to blend.
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Whisk in the buttermilk and eggs and stir through, do not overwork.
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Finally add the melted butter and transfer into a greaseproof lined baking tray and cook in a preheated oven (180oC) for approximately 25 minutes.
For the maple bacon butter:
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Cooked bacon in a pan until crispy, take out the pan and pat dry in paper towel.
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Remove pan from the heat and add maple syrup, chop the bacon finely and dice the butter
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In a bowl combine all three ingredients and whisk a little.
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