LET’S DO BRUNCH!
Sweet or savoury, warm or cold, enjoyed early or late… brunch gets our full seal of approval, so on with some recipes from the founders of Sunday cafe to celebrate it in all its glory
Recipes from the Sunday cafe team
Cornbread with Chipotle and Maple Butter
‘Instead of making this as a loaf, you could bake the mixture in muffin cases for 20-30min; it makes 20-24.’
Hands-on time 20min, plus cooling. Cooking time about 1hr. Makes 1 large loaf; cuts into 12 slices
FOR THE CHIPOTLE AND MAPLE BUTTER
• 200g unsalted butter, softened
• 1tbsp maple syrup
• 2tsp chopped fresh coriander
• ½ chipotle chilli, finely chopped
FOR THE CORNBREAD
• 185g unsalted butter, melted and cooled, plus extra to grease
• 3 eggs
• 375ml whole milk
• 1tbsp runny honey
• 1tbsp caster sugar
• 375g plain flour, sifted
• 225g fine cornmeal or polenta
• 1 ½tsp baking powder
• ½ bunch coriander, finely chopped
• ½ red chilli, halved, deseeded and finely chopped
• 4 spring onions, finely sliced
1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 900g loaf tin with baking parchment.
For the chipotle and maple butter, using a handheld electric whisk, whip the butter for 1min, until pale and fluffy. Fold in maple syrup, coriander, chipotle chilli and some seasoning. Spoon on to a sheet of baking parchment and roll into a cylinder. Chill.
2 For the cornbread, in a large bowl, whisk the eggs, milk, honey and sugar until combined. Add the flour, cornmeal/polenta and baking powder and mix. Beat in the cooled melted butter, coriander, chilli, spring onions and 1tsp sea salt; mix until combined.
3 Pour into the lined tin and bake for 50min-1hr, until risen and golden, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20min, then transfer to a wire rack to cool completely.
4 To serve, slice and toast the cornbread and serve with the flavoured butter.
PER SERVING (2 slices with 1tbsp flavoured butter) 790cals, 15g protein, 44g fat (26g saturates), 82g carbs (9g total sugars), 4g fibre
TO STORE Store cornbread, wrapped, and butter in the fridge for up to 5 days.