Maple butter cornbread

Ingredients

• 3 heaped tbsp ground maize/ cornmeal
• 1 heaped tbsp self raising wholemeal flour
• 1/4 tsp baking powder
• 1/4 cup tinned/ defrosted frozen corn
• 1/2 small white onion, finely diced
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Tiny sprinkle turmeric
• Pinch salt
• 1 tsp sugar
• 1 egg
• Milk until you have a cake batter consistency
• 1 tbsp plain yogurt

TO SERVE

• 3-4 tbsp maple syrup
• 1/2 heaped tsp chipotle chilli flakes
• Salt
• Cube of butter

Method

1. Preheat your oven to 170°C
2. Mix all the dry ingredients for the cornbread in a mixing bowl, then add your chopped onion and corn & mix through until evenly distributed
3. Add a couple of splashes of milk, your egg, your yogurt & mix through well
4. You want the consistency to be smooth and cake like - you don’t want it to look separated when mixing it - it may look like this because of the cornflour, so if it does, add more milk until you have a cake batter consistency
5. Add to your skillet, or small baking dish, and bake for 15-20 minutes, or until risen and golden brown
6. Remove from the oven and leave to sit for a couple of minutes
7. Mix your maple syrup & chipotle flakes together, then pour over your cornbread, top with a cube of butter, and serve.