bread & butter

CORNBREAD WITH GOAT’S CHEESE AND HONEY BUTTER (SERVES FOUR)

INGREDIENTS Cornbread:

100ml whole milk 240ml buttermilk 3 eggs 165g sweetcorn kernels (defrosted or from a cob) 100g plain flour 180g fine polenta 30g soft brown sugar 1tsp fine salt 1tbsp baking powder 80g butter 3 spring onions, halved and finely sliced For the goat’s cheese: 250g soft goat’s cheese 75ml whole milk 25ml olive oil Salt and pepper For the chipotle honey butter: 125g butter 35g chipotle in adobo, chopped (souschef.co.uk, Amazon and Waitrose) 50g honey Squeeze of lime juice Salt

To serve:

Butter, to fry, 4 eggs, large handful of rocket dressed with oil and lime juice

METHOD

1. Preheat the oven to 180C/Gas mark 4 and butter a 900g loaf tin.

2. Blend together the milk, buttermilk, eggs and 100g of sweetcorn. Put the flour, polenta, sugar, salt and baking powder into a large bowl and whisk well to combine. Melt the butter in a pan and add to the dry ingredients, along with the egg mixture, spring onions and remaining sweetcorn. Mix briefly to bring it together.

3. Pour the mixture into the prepared tin and bake for 45 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for 30 minutes then place on wire rack.

4. Blitz the goat’s cheese, milk and olive oil with a blender, seasoning with salt and pepper. It should be light and fluffy.

5. Then melt the butter in a pan, add the chipotle and honey and whisk together. Season with lime juice and salt.

6. Cut the bread into slices and fry in a little butter to warm. Fry the eggs until crisp.

7. Serve the bread with one to two heaped tablespoons of the goats’ cheese, a handful of dressed rocket, a fried egg and drizzle of the honey butter.