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Cornbread with Deep-fried Crispy Onions

Ingredients

  • 150g plain flour
  • 200g cornmeal or instant polenta
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp caster sugar
  • 1 tsp mustard powder
  • Large pinch cayenne pepper
  • 200g mature cheddar, grated
  • 1 red chilli, chopped
  • 3 spring onions, sliced
  • 50g butter, melted
  • 200ml buttermilk
  • 3 medium free-range eggs, beaten
  • 2 tbsp olive oil
For the deep-fried spring onions
  • Vegetable oil for deep-frying
  • 75g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp garlic salt
  • Pinch cayenne pepper
  • 2 medium free-range eggs
  • 125g cornmeal or instant polenta
  • 1 bunch spring onions, sliced in half lengthways
  • Grated zest and juice 1 lime
For the chipotle mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1-2 tsp chipotle chilli paste (we like Gran Luchito Mexico Smoked Chipotle Chilli Paste)
  • Juice 1 lime to taste

Tips: 20cm square cake tin, fully lined with non-stick baking paper

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