Maple butter cornbread

I LOVE CORNBREAD. SO MUCH.
Caravan in London converted me to cornbread about 2 years ago. Before then, I didn’t really get what it was. Is it cake? Is it bread? Is it corn?
The short answer is, it’s sort of all of them. A sweet, savoury concoction, with the fluffiest texture.
This is perfect on its own, or with poached eggs and avocado, and even some sour cream, guac, or chilli oil.

Recipe, makes enough for 1-2;

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.

Notes + Variations:

You don’t have to add the chipotle maple, or butter to this, if you’re serving it with something else. As I said, make this your own. I’d top with the maple if eating it on its own.
You don’t need a skillet for this either, but you can buy them on amazon for cheap if you want to.