We like to find you some unusual treats to share with friends at the weekend and our pals at Caravan, London have suggested this slightly spicy American-inspired snack. 

Serves 4

For the cornbread:

400ml milk
3 eggs
60g melted butter
200g corn
½ bunch of spring onions (chopped)
1tsp baking powder
1tsp caster sugar
1tsp table salt
1 cup polenta
½ cup bread flour

Preheat oven to 200c.

Mix all wet ingredients including the corn and the spring onions in a large bowl.

Mix all the dry ingredients together in another bowl.

Combine the wet and dry ingredients and promptly pour into a paper-lined loaf tin and place immediately in the oven. Bake for 30mins. Cool for 5 minutes then turn out of the tin onto a cooling rack.

Once the loaf is cool, trim the ends and slice the loaf into 8 equal sized slices (2 slices each).

The cornbread is now ready for the next step.

For the chipotle butter:

250g soft butter
pinch salt
½tsp minced chipotle
juice of ½ a lime
¼ cup chopped coriander

Mix all ingredients together.

Serve while soft. The excess will keep in the fridge for up to 1 week.

Next steps

Heat a large pan with a dash of vegetable oil.

Carefully place the slices of cornbread in the pan and fry until golden brown.

Flip the slices and fry till brown on both sides, repeat process until all slices are cooked.

To Serve

Place the fried slices of corn bread on a plate and top with a generous dollop of chipotle butter.

Finally, garnish with some picked coriander leaves, a wedge of lime and some slice spring onions.

Thanks to Miles Kirby, Executive Head Chef and Co-founder of Caravan restaurants.