Cornbread with chipotle and honey and black bean salsa

• unsalted butter↗100g 100g
• wheat flour↗175g 175g
• cornmeal↗300g 300g

  or finely ground polenta

• baking powder↗2 tsp 2 tsp
• baking soda↗½ tsp ½ tsp
• chipotle flakes↗1-2 tsp 1-2 tsp

  to taste

• buttermilk↗250ml 250ml
• vegetable oil↗60ml 60ml
• honey↗4 tbsp 4 tbsp
• eggs↗2
• grilled streaky bacon

  and poached eggs, for serving (optional)

• black beans↗2 x 400g can 2 x 400g can

  drained and rinsed

• green onion↗4

  finely sliced

• coriander↗20g 20g

  finely chopped

• feta↗150g 150g

  crumbles

• авокадо↗2

  очищене, без кісточки, нарізане кубиками 1cm

• екстра вірджин оливкова олія↗4 tbsp
• лайм↗1

  вичавлений сік

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 4. Melt the unsalted butter in a 23 cm cast‑iron skillet or shallow oven‑proof pot. Pour the butter into a bowl and set aside to cool slightly. Meanwhile, sift the wheat flour into a large bowl and add the cornmeal, baking powder, soda, chipotle flakes and 1 tsp fine sea salt. Pour the buttermilk into a jug and whisk the vegetable oil, 3 tbsp of the honey and the eggs until smooth. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir only until the dry lumps disappear and the batter is smooth – do not over‑mix. Add the melted butter, then pour into the skillet. Bake 25‑30 min until golden, and a skewer inserted in the centre should come out clean. Drizzle with the remaining 1 tbsp honey.

2. 2

   Meanwhile, to make the salsa, combine all ingredients except the lime juice. Add lime juice to taste. Season and set aside. Serve the warm corn bread cut into pieces, topped with salsa and, if desired, poached eggs and bacon on the side.