SUNNY SIDE UP
Brunch ideas to bring joy to your weekend
The rules of brunch? There are no rules! Make it sweet or savoury, simple or elaborate, for a crowd or just for two. It’s easy like Sunday morning
The cornbread will keep for up to 5 days in the fridge.
PREPARATION TIME 30 minutes, plus cooling
COOKING TIME 1 hour 5 minutes
MAKES 1 large loaf (or 20-24 small muffins)
185g unsalted butter 3 eggs, lightly beaten 375ml whole milk
1tbsp honey
1tbsp caster sugar
375g plain flour, sifted
225g fine cornmeal
1½tsp baking powder
½ bunch coriander, finely chopped ½ red chilli, halved, deseeded and finely diced
4 spring onions, finely sliced FOR THE CHIPOTLE AND MAPLE BUTTER
200g unsalted butter
1tbsp maple syrup
2tsp coriander, chopped
½ chipotle chilli, finely chopped
1 Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 900g loaf tin with parchment, or fill a couple of 12-hole muffin tins with paper cases.
2 First, make chipotle and maple butter. Using an electric whisk, whip butter for 1min until pale and fluffy, then fold in maple syrup, coriander and chipotle chilli. Season with sea salt and black pepper. Cut a large piece of parchment and place chipotle butter inside; roll into a cylinder, folding in both ends of parchment, and chill.
3 For the cornbread, gently melt the butter in a small pan, then set aside and allow to cool.
4 In a mixing bowl, whisk together eggs, milk, honey and sugar. Add flour and cornmeal along with baking powder and mix again. Now add cooled melted butter, coriander, chilli, spring onions and 1tsp sea salt, and mix until everything is combined.
5 Pour cornbread mix into the prepared loaf tin. If you are using muffin cases, fill those three-quarters full. Bake until risen and golden – around 50-60min for the loaf, or 20-30min for the muffins. Insert a skewer into centre – if it comes out clean, the cornbread is ready.
6 Remove from oven and allow to cool in tin for 20min before turning out on to a wire rack to cool completely. Serve toasted with a slice of chipotle and maple butter.